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Tuesday, June 21, 2011

White Sauce Spaghetti

1 lb. Mild Italian Sausage, browned
2 cans Cream of Mushroom Soup
1 can Evaporated Milk
1-2 cups Mozzarella Cheese, shredded
1/2 cup Parmesan cheese, optional
1-2 cups of Milk
1 lb. Spaghetti noodles, al dente
Brown sausage, add soup, evaporated milk, cheeses and milk. Stir until hot. Thin with milk to get consistency wanted.
Serve over spaghetti.
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