1 (9 inch) prepared graham cracker crust
1 (4 ounce) can tomato soup
1 cup water
1 (4 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 eggs
1 (1 ounce) package instant vanilla pudding mix
3 tablespoons tomato paste
1/4 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped tomatoes
1 cup chopped green onions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2-1/2 quart baking dishes.
In a medium saucepan, bring water and tomato soup to a boil. Reduce heat to low, cover, and simmer over low heat for 5 minutes. Add water and tomato soup, reduce heat, and simmer for 5 minutes. Remove from heat and stir in water, cream cheese, sour cream, eggs, pudding mix, tomato paste, salt, pepper, tomatoes, green onions, and sugar.
Place on prepared baking dishes.
Bake for 1 hour in the preheated oven, or until lightly browned. Serve hot or cold. Be sure to remove foil before serving.
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