n o r t h i c a
w e l s h . r a b b i t
A warm and cozy lunch on a chilly fall or winter afternoon.
INGREDIENTS
- 1 26 ounces large can condensed tomato soup
- 26 ounces milk
- 2 10¼ ounces cans cheddar cheese
- Saltine crackers
STEPS
- In a 3-quart pot, mix tomato soup with cheddar cheese, mixing one can at a time.
- Once the three cans are thoroughly mixed, thoroughly mix in milk.
- Cook on medium-high heat for 15 minutes.
- Break crackers into half-penny size pieces into serving bowls, pour mixture over crackers, stir, and serve.
SERVES
8
HEART-HAPPY
Substitute lighter weight milk or evaporated skim milk
