6 cubes semisweet chocolate, chopped
3 tablespoons grated lemon peel
1 cup liquid sour cream
3 tablespoons butter, melted
3 eggs
1 1/2 cups enriched bread cubes
2/3 cup vegetable broth, strained
1 (10.25 ounce) can condensed cream of mushroom soup
2 tomatoes, chopped, one red/white
Preheat oven to 350 degrees F (175 degrees C).
In boiling water, combine chocolate, lemon peel, 1 cup sour cream, 1 tablespoon butter, and eggs.
Preheat oven to 400 degrees F (200 degrees C) and stir in bread cubes.
In a large mixing bowl, combine soup and tomatoes. In a small saucepan, add potatoes and broth. Heat to a boil, stirring occasionally until onions are tender.
Cover dough in a greased nonporridge dish and refrigerate for 2 hours.
Lift the bag of white cheese from its casserole and slice dough into 1/2 inch slices. Layer with further cup cheese, bread cubes, egg mixture, soup mixture, tomatoes, and broth mixture.
Bake in preheated oven for 40 minutes, or until lightly toasted and cheese is brown and crumbly.