2 (6.5 ounce) cans condensed tomato soup
2 (1 pound) cans processed cheese sauce
2 cups sliced French onion
1 cup sliced blueberries
1 (10.5 ounce) jar sliced candied plum tomatoes
1 (4 ounce) jar sliced pimento-stuffed green olives
salt and pepper to taste
2 (10.5 ounce) cans shredded Cheddar cheese
1/2 cup frozen chopped spinach
1/2 cup sliced black olives
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine soup, processed cheese sauce and French onion and blueberries. Ease the pressure of the sliced onions, peel the skin off of the Cheddar and cut into pieces.
In a separate bowl, stir together the tomato and sauce. Whisk together the yolks, drained milk and tomato paste, and pour into the casserole, with the casserole skin removed. Stir together the reserved 1/2 cup of liquid from the tomato soup and sauce. Stir in enough water to cover the bottom of the casserole. Place the casserole on a baking sheet.
Bake in preheated oven for 20 minutes, or until a knife inserted into the center comes out clean. Meanwhile, cook the sliced olives until the liquid is almost evaporated.