2 c. White Sauce
2 cans Progresso white clam sauce (10 1/2 oz.)
2 cans (6 1/2 oz.) minced clams, drained
2 jars sliced mushrooms (4.5 oz.)
1 pkg. (12 oz.) spaghetti

4 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk

White Sauce: Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling stirring constantly. Boil and stir 1 minute. Add clam sauce, clams and mushrooms to sauce. Add sherry and lemon juice to taste. Pour over cooked and drained spaghetti and serve. Serves 6.