10 slices bacon
1 large onion, diced
1 tablespoon olive oil
1 (10 ounce) can condensed tomato soup
1 (20 ounce) can spaghetti sauce
1 (1 ounce) package dry onion soup mix
1 cup shredded mozzarella cheese
1 (8 ounce) can cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream of mushroom soup mix
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain and crumble. Slice onions into thin strips. Transfer to large skillet.
In a large stockpot, heat oil and saute onion and bacon in oil over medium heat until bacon is opaque. Stir in tomato soup, spaghetti sauce, dry onion soup mix and mozzarella cheese. Cook, stirring occasionally, for 5 minutes or until cheese has melted and mixture is smooth. Transfer to large stock pot. Add cream cheese and cream of mushroom soup mix. Bring to a boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly, for 3 minutes or until mixture is thickened. Remove from heat and stir in cream cheese and cream of mushroom soup mix. Serve with spaghetti sauce.