Crockpot Mushroom Tetrazzini


By Lori Taylor

This recipe is simple, versatile, low-calorie, convenient & it tastes great, too!  I have made it with Chicken, Ham, Scallops, Steak – the options are literally endless!  If you are adding in a meat or seafood, I typically reduce the Mushrooms by 8oz  & add 1.5 pounds of the meat or seafood.

Crockpot Mushroom Tetrazzini

No ratings yet
Print Pin Rate
Course: Main Dishes
Cuisine: Vegetarian, Slow Cooker, Pasta


  • 2 lbs mushroom sliced
  • 2 cans cream of mushroom soup reduced-fat & reduced-sodium
  • 1 cup evaporated milk fat-free
  • 1/2 cup white wine
  • 1 tbsp horseradish (use prepared horseradish)
  • 1 clove garlic minced
  • 1 pkg spaghetti multi-grain
  • 2 tsp parsley dried
  • 1 cup parmesan cheese grated


  • In a slow cooker, combine the mushrooms, soup, milk, wine, horseradish & garlic. Cover & cook on low for 4 hours.
  • Cook pasta according to the package instructions. Drain well.
  • Add noodles, parsley & parmesan cheese to the slow cooker & stir well to incorporate.
Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

View all posts by Lori Taylor

Leave a Reply

Your email address will not be published. Required fields are marked *