Ingredients
- 10 3/4 ounces tomato soup, undiluted
- 12 ounces evaporated milk
- 14 1/2 ounces stewed tomatoes, undrained and chopped
- 1/2 cup shredded cheddar cheese
Recipe
- 1 combine soup and milk in a medium saucepan, stirring with a wire whisk.
- 2 add tomatoes and cheese.
- 3 cook over low heat until cheese melts and soup is hot.
No comments:
Post a Comment