2 (10 ounce) cans tomato soup
2 cups water
1 (16 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese, divided
1 (8 ounce) canonnaise
1 (8 ounce) can diced green chile peppers
1 (4 ounce) can tomato paste
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine tomato soup, water, 1 cup cream cheese, 2 cups mozzarella cheese, 1/2 cup diced green chile peppers and tomato paste. Blend well and place mixture in bottom of 8x8 inch baking dish. Divide mixture among 8x8 inch baking dish.
Bake 35 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C) and bake an additional 30 minutes.