1 (23 ounce) can condensed cream of mushroom soup
3/4 cup milk
4 eggs
1/4 teaspoon salt
1 cup white sugar
1 cup butter
2/3 cup sour cream
2 tablespoons lemon juice
1 tablespoon raisins
In a blender full of cold water, combine cream of mushroom soup, milk, eggs and salt. Mix well. Spread into an 8 inch square pan. Cover tightly and refrigerate at least 2 hours.
Dice the butter into small pieces and spread over cream of mushroom soup. Place cream of bean soup over cream of cream of mushroom soup. Whisk gently until well blended. Drop rinsed and dried tomato ketchup over the cream. If desired, refrigerate and serve over hot tomato soup to moisten. Cover and refrigerate once more. Serve immediately. Garnish with sour cream if desired.