2 (10 ounce) cans condensed tomato soup
2 (10 ounce) cans condensed tomato paste
3/4 cup heavy cream
1/3 cup shredded Cheddar cheese
2 cups soft boiled water
1/2 cup frozen chopped broccoli
1/2 (8 ounce) package frozen chopped spinach
salt and pepper to taste
1 (12 ounce) container frozen whipped topping, thawed
1 cup shredded Cheddar cheese
Preheat oven to 300 degrees F (150 degrees C). Spray foil with olive oil spray.
In a 4 quart casserole dish, mix together soup, tomato paste, and cream. Pour half of soup mixture over vegetables, cover with foil, and let rise to simmer. Reduce heat to low, add 1/2 cup of milk, and simmer for 5 minutes. In microwave, heat cream until warmed. Pour in milk mixture over cream; stir. Return soup to heat, and continue soup timer to 350 degrees F (175 degrees C). When soup is done, transfer to container.
Using a fork, sprinkle remaining 1/4 teaspoon cream over noodles. Top with shredded Cheddar cheese. Challenge with green beans!