Venison Tetrazzini

This Midwestern classic embodies all the culinary characteristics of the 1950s, including the liberal use of cheese and cream. The result is comfort food perfection. Despite being incredibly easy to prepare, this dish requires a delicate balance of seasonings. Remember that pasta will not be dry if a generous amount of sauce is added before baking.

Ingredient

Serves 4 (2 quarts)

• 1 can (10 oz. condensed mushroom soup)
• 1/2 cup evaporated milk
• 1 1.2 teaspoons horseradish
• 1.2 cup fat free parmesan cheese
• 1 1/2 cups cubed meat venison, buffalo, emu or beef)
• 1/2 cup olives
• 1 cup sliced mushrooms
• 1/4 cup sherry or white wine (optional)
• 1 package (5 oz. ) spaghetti
• 2 tablespoons, margarine, tofu, or salad oil

Directions

1. Combine all ingredients except spaghetti and margarine in slow cooker.
2. Sir well, cover and cook on low setting for 4 to 6 hours ( up to 8 for beef). Just before serving, cook spaghetti according to package directions, drain and toss with margarine.
3. Stir into slow cooker. Sprinkle more grated cheese over top when serving.