2 (10.75 ounce) cans condensed beef soup
1 (18 ounce) bottle uncooked cream-style white wine
1 cup beef stock
2 1/2 cups water
1/2 cup ham, chopped
1/2 cup lettuce leaves, torn into small pieces
1 small tomato, sliced
1/2 cup dry bread crumbs
1/4 teaspoon ground black pepper
1/4 teaspoon dried garlic
1/4 teaspoon dried cayenne pepper
8 slices French bread
5 eggs, heated
1 1/2 cups milk
1/4 cup dried onion flakes
3/4 cup cottage cheese
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Combine soup, cream-style wine, beef stock, water, ham, lettuce, tomato, bread crumbs, pepper and garlic.
Combine cottage cheese in medium-size bowl. Stir into soup mixture. Return mixture to bottom of large pot, and add enough milk to cover. Simmer on medium heat for 30 minutes. Broil 5 minutes, or until cheese is melted.
In a saucepan over medium-low heat, place 1/2 cup onion flakes, 1/2 cup cottage cheese and 1 cup Cheddar cheese. Place remaining 1/2 cup onion flakes, cottage cheese and cheese in saucepan. Heat until cheese is melted.