1 (6 ounce) can condensed cream of mushroom soup
1 (6 ounce) can tomato soup
1 medium onion, chopped
1 medium potato, peeled and cubed
1/2 cup shredded Swiss cheese
1 cup crumbled cornflakes cereal
1/3 cup chopped green onions
1/4 cup chopped celery
In a large frying pan, heat soup with high heat, stirring occasionally. Add tomato soup, onion, potato, cheese and cracker crumbs. Mix until well coated.
In a small bowl, stir together soup mixture and bread crumbs. Mix it into soup mixture and add celery and green onions. Let stand for 5 minutes and remove bread crumbs.
Continuing with remaining bread crumbs, heat remaining soup mixture and adjust salt and pepper to taste. Cook for about 5 minutes on each side. Remove bread crumbs from liquid. Serve hot or cold.