4 cups water
3 tablespoons salt
1 (10.75 ounce) can condensed cream of mushroom soup
4 pounds pork, cut into bite-size pieces
1 (10.75 ounce) can condensed Italian-style soup
1 (10.5 ounce) can sliced mushrooms, drained and chopped
In a large pot over medium-high heat, combine the water, salt, and soup base. Bring to a boil, then reduce heat to low and simmer for one hour, stirring away any browned bits.
While the meat is still in the pot, cover the bottom with 8 large pieces of aluminum foil. Spread 1/3 of the cooked meat over the foil and set aside to cool.
Break down and slice the beef into 2 inch cubes. Sliver with a knife into 4-square portions. Divide into 4 parts. Wrap into foil and place into foil containers, leaving 1 inch on edge around all seperate pieces of meat cubes. Chill at least overnight.
Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with aluminum foil. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Mix together soup and cooked beef; pour over soup mixture in a shallow layer. Bake at least 30 minutes or until the liquid evaporates, removing from the foil on top. Meanwhile, cool for 1 hour or until cheese is completely melted. Top with reserved mushroom soup and serve as an appetizer with cut bread cubes.