Cheese Soup II Recipe

Ingredients

1/2 cup mayonnaise

1/2 cup Cheddar cheese

3 tablespoons grated Parmesan cheese

1 onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

3 cups milk

2 eggs

4 (16 ounce) cans crushed tomatoes with green chile peppers

2 (15 ounce) cans whole kernel corn, drained

4 slices Swiss cheese

Directions

Mix together mayonnaise, cheese, onion, spinach, milk and eggs. Pour mixture into a large saucepan and cook over medium heat for about 30 minutes, stirring constantly. Reduce heat to medium and simmer for 20 minutes. Serve at room temperature.

Stir in tomatoes and corn with green chiles. Serve over cooked pasta and pasta sauce.

Comments

Bitty Friidin writes:

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I followed this recipe exactly, exactly, and it worked....I had all the ingredients and thought it was a nice idea. It was super easy to make, and I really liked the flavors. It would have been perfect....I had all the ingredients, but they were a bit thin. I used olive oil instead of vegetable oil, and I didn't add any garlic powder. I didn't use dried minced garlic, and I didn't add any seasoning. I used fresh minced garlic, which I had leftover from when I made lasagne. I used about two tablespoons of garlic powder per pound of ground beef.

Cheese Soup II Recipe

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