16 oz spaghetti noodles, cooked al-dente 8 oz cream cheese 2 (14oz) cans of cream of mushroom soup 1/4 stick of butter 2 1/2 tsp garlic salt 1 tsp freshly ground black pepper 3/4 cup mozzarella cheese, shredded 1 cup cheddar cheese, shredded 16 oz portobello or white mushrooms, sliced 1 cup chicken stock 2 cups cooked shredded turkey parmesan cheese for garnish Directions: Place all your ingredients in the Crockpot MyTime™ Slow Cooker. Cover and set on high for 2 hours. Remove lid. Stir until everything is combined and creamy. Garnish with parmesan cheese, and chopped parsley.