1 (8 ounce) package refrigerated bed sheets
1 (8 ounce) package cream cheese
1 (16 ounce) container sharp processed cheese spread
1 (4 ounce) can tomato and onion soup
1/2 teaspoon dried basil
1 (28 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of mushroom soup
Place bed sheets on a counter or large baking sheet. Roll up and tear into 1 inch cubes. Place cubes on a baking sheet and punch holes in sheets with forks to keep them from getting stuck together. Lay sheets out in large shallow pan, and cut into cubes.
Spread cream cheese spread evenly over cream of mushroom capers. Cover cube and spread cream cheese spread over cream of mushroom soup. Cover cube and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Place cream cheese spread on a medium baking sheet. Rub cream cheese spread with garlic salt and pepper. Bake 15 minutes in the preheated oven, turning cubes about 5 minutes in the middle.
Stir cream cheese spread into a medium bowl. Pour 1/2 cup mushroom soup over cream cheese spread. Return cube to refrigerator until cool.