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A warm and cozy lunch on a chilly fall or winter afternoon.



  1. In a 3-quart pot, mix tomato soup with cheddar cheese, mixing one can at a time.
  2. Once the three cans are thoroughly mixed, thoroughly mix in milk.
  3. Cook on medium-high heat for 15 minutes.
  4. Break crackers into half-penny size pieces into serving bowls, pour mixture over crackers, stir, and serve.




Substitute lighter weight milk or evaporated skim milk


Driftwood Bar & Grille


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