scrumptious lunch. Serve warm with crackers or toast points.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 2 tablespoons butter
- ½ cup all-purpose flour
- ½ cup milk, plus more if needed
- 1 (10.75 ounce) can condensed tomato soup
- ¾ cup cubed Cheddar cheese
- ½ teaspoon dry mustard powder (Optional)
- 1 dash Worcestershire sauce (Optional)
- 1 pinch ground paprika (Optional)
Instructions
- Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 13 g |
| Sodium | 816 mg |
| Sugars | 10 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
The general rule for making a roux is equal amount of butter and flour. The amount of flour was too much and I made the usual roux which worked out fine. I found that the tomato flavor overpowered the cheese flavor but that could be because of the brands I used. I served over toast to make a satisfying lunch.
First, Thank you, Hannah for submitting this recipe. This is the recipe my family used back in the 1960’s. I haven’t had this in over 26 years. We started to lessen the amounts of ingredients for our small family. It went well and I will definitely make it again.
I used 2 Tbsp whole wheat flour, added a few shots of Louisiana hot sauce, & it was delicious!
!/2 cup flour seemed like too much and was extremely lumpy. 2 TBSP seems like it would work better.
Waaay too much flour for the amount of butter. I finally thinned with a little white wine. I also used the new “Orange Tomato soup”