Post by chief_cook2 on Aug 25, 2005 9:31:30 GMT -6
Cheesy “Busketti”
1 can (10.75 oz.) condensed tomato soup, undiluted
1 pkg. (8 oz.) Velveeta cheese, cubed
1-1/4 cups milk
1/2 lb. cooked, drained spaghetti
Combine the tomato soup with about half of the milk and about half the cheese in a sauce pan over medium heat, stirring constantly. Melt all together. Continue to add the cheese, melting all together. DO NOT BOIL.
Add the rest of the milk until desired consistency is reached. Serve over warm, cooked spaghetti.
Serves 4.
1 can (10.75 oz.) condensed tomato soup, undiluted
1 pkg. (8 oz.) Velveeta cheese, cubed
1-1/4 cups milk
1/2 lb. cooked, drained spaghetti
Combine the tomato soup with about half of the milk and about half the cheese in a sauce pan over medium heat, stirring constantly. Melt all together. Continue to add the cheese, melting all together. DO NOT BOIL.
Add the rest of the milk until desired consistency is reached. Serve over warm, cooked spaghetti.
Serves 4.