1 pound Italian sausage
1 small onion, diced
1 cup uncooked wild rice
1 (10 3/4 ounce) can condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup milk
1 cup evaporated milk
1 pound cubed processed cheese

Fry sausage and onions in a medium skillet until sausage is no longer pink. Drain and set aside.

In a small saucepan, cook rice in 2 cups of water until tender, then set aside.

In a stockpot, combine sausage, onion, rice, soups, milk and evaporated milk.Cook over low heat until warm. Stir in processed cheese and heat. Stir occasionally until cheese is melted.