1/2 c. butter of butter
1/2 c. flour
2 cans (14 1/2 ounces each) evaporated milk
1 to 2 cups chopped meat or vegetables
2 to 3 cups broth

Make a roux of butter and flour, add milk and make a thick white sauce. If cheese is being used, add here and whisk to melt. Mix in leftover cooked vegetables and meat and stir until smooth; add broth to desired consistency. Season to taste.