1 (8 ounce) package cream cheese, softened
2 cups milk
1 (8 ounce) package shredded sharp Cheddar cheese
1 (10 ounce) can condensed cream of shrimp soup
1 (10 ounce) can tomato soup
3 cups shredded Cheddar cheese
1/2 cup finely chopped onion
1 teaspoon dried parsley
1 teaspoon dried basil
In a medium bowl, mix together the cream cheese, milk, sharp Cheddar cheese, cream of shrimp soup, tomato soup, Cheddar cheese and onion. Cover and refrigerate well.
Preheat oven to 375 degrees F (190 degrees C).
Beat together egg whites and milk in small bowl; pour over creamed mixture.
Lay thin slice of unwrapped graham cracker sheet in center of oven, and gently brush lightly with milk mixture.
Reheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 20 to 25 minutes, until cheese is bubbly and puffed. Remove and place on top of a salad.