1 onion, diced
1 (24 ounce) can stewed plum tomatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 cup shredded Swiss cheese
1 small onion, diced
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C). Reserve the dried mushroom spore, and drain well. In a large saucepan, saute the onion and tomatoes in 2 tablespoons of the rum and sugar until slightly wilted. Remove from the skillet, and set aside.
In a mixing bowl, toss together the stewed tomatoes, cream of mushroom soup, and milk. Add the Swiss cheese, stirring well until the cheese is melted. Serve chilled, or freeze the cheese and green or yellow squash/cabbage mixture until it has set. Serve on a cookie sheet.