1 (10.5 ounce) can condensed chicken and egg soup
1 (16 ounce) can whole peeled tomatoes
1 (10.5 ounce) can tomato paste
1 (10 ounce) can tomato liquid
1 (10.5 ounce) can tomato sauce
1 (10.5 ounce) can tomato paste
1 (6.5 ounce) can tomato sauce
2 cups water
2 cups cornmeal
1 cup white sugar
1 (16 ounce) can sliced artichoke hearts
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon dried oregano
2 teaspoons dried red pepper flakes
1 1/2 pounds baked beef
1 (4.5 ounce) can sliced pimento peppers
1/2 cup canned tomato sauce
salt and pepper to taste
1 cup dry bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan and over medium heat, bring 1 can of vegetable soup, tomatoes, tomato paste, tomato sauce, tomato sauce, tomatoes with fresh juice, tomato paste, tomato sauce, tomato paste, tomato paste, tomato paste, tomato sauce, tomato paste, tomato sauce, tomato paste, tomato sauce, tomato paste, tomato sauce, tomato sauce, tomato paste, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, Tomato Sauce, and tomato sauce.
Whisk water until mixture thickens, then remove from heat and refrigerate. In a 2 quart casserole dish, layer soup mixture, tomatoes with fresh juice, tomato sauce, tomato paste, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, and tomato sauce. Top with pimento peppers and basil, and sprinkle with 2 teaspoons garlic powder.
Bake in preheated oven for 1 hour, stirring occasionally, until golden brown.
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