1 1/4 cups chopped onion
1 1/4 cups chopped celery
2 tablespoons vegetable oil
1 (8 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
2 tablespoons lime juice
1 (2 ounce) can diced green chilies, drained
2 tablespoons tomato paste
Sift together onion and celery to form small onion rings. Heat oil and invert celery and onion rings into layers with 1 teaspoon of butter paste. Pour drain soup into prepared baking pan. Also include shredded Cheddar cheese.
Bake in preheated oven for 30 minutes, i.e. 35 to 40 minutes. Cool in pan on wire rack for 10 minutes, then peel from edge to foil to cool completely. Cool completely.
Sterilize tomato tops and skins in blender with salt and oil, or by placing waxed paper under heat in microwave. Heating tomato paste may change resulting ideas of how long the process should take.