1 (8 ounce) can condensed tomato soup
1 (6 ounce) can tomato soup
1 (16 ounce) can baked beans
1 tablespoon minced onion
1 tablespoon minced celery
1 tablespoon minced green bell pepper
1/4 teaspoon salt
1/2 cup fresh apple cider vinegar
1 (1 ounce) square unsalted butter, diced
1 teaspoon interjective leaf rendering (optional)
Preheat oven to 375 degrees F (190 degrees C). Spray a medium baking dish with nonstick spray.
In a large mixing bowl, combine tomato soup, baked beans, onion, celery, bell pepper, salt, apple cider vinegar and butter. Mix well and pour mixture into baking dish.
Bake uncovered in the preheated oven 30 minutes, or until toothpick inserted in center comes out clean.
Using a wooden spoon, press the bread mixture into the center of the prepared pan while it is still warm. Allow to cool completely before measuring the final amount.