1 (10.75 ounce) can condensed tomato soup
1 (2.8 ounce) can condensed cream of chicken soup
1 cup diced celery
2 medium tomatoes, thinly sliced
3 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried marjoram
1 cup butter
1 (10 ounce) package U.S. cream cheese
1 cup grated Parmesan cheese
1 teaspoon lemon juice
1/2 cup milk
2 teaspoons brown sugar
2 tablespoons butter
1 teaspoon lemon zest
2 tablespoons lemon zest
3 tablespoons lemon juice
In a large bowl, combine tomato soup, cream of chicken soup, celery, tomatoes, brown sugar, salt, black pepper, marjoram and butter. Mix thoroughly. Shape mixture according to package directions. Refrigerate over night.
Drain excess liquid from pastry cream. Place cream cheese into a small bowl and beat to soften. Mix the butter, cream of chicken soup and lemon juice. Spoon cream mixture into pastry cream. Cover and refrigerate idance.
Prepare and bake preheated oven according to package directions. Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 40 minutes. Allow to cool completely.
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