Ingredients
11-ounce can Cheddar cheese soup/sauce
1-1/2 cups milk
1/4 cup water
1 cup cornmeal
2 Tablespoons butter OR margarine
4 eggs
Directions
1 Grease 1-1/2-quart casserole.
2 In 3-quart saucepan, stir soup until smooth.
3 Gradually stir in milk and water.
4 Add cornmeal and butter.
5 Over medium heat, heat until mixture boils and thickens, stirring constantly.
6 Remove from heat.
7 In medium bowl with mixer on medium speed, beat eggs until thick and lemon colored.
8 Stir 1 cup hot soup mixture into eggs; return all to saucepan, stirring constantly.
9 Pour into prepared casserole.
10 Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.
MAKES 6 servings
11-ounce can Cheddar cheese soup/sauce
1-1/2 cups milk
1/4 cup water
1 cup cornmeal
2 Tablespoons butter OR margarine
4 eggs
Directions
1 Grease 1-1/2-quart casserole.
2 In 3-quart saucepan, stir soup until smooth.
3 Gradually stir in milk and water.
4 Add cornmeal and butter.
5 Over medium heat, heat until mixture boils and thickens, stirring constantly.
6 Remove from heat.
7 In medium bowl with mixer on medium speed, beat eggs until thick and lemon colored.
8 Stir 1 cup hot soup mixture into eggs; return all to saucepan, stirring constantly.
9 Pour into prepared casserole.
10 Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.
MAKES 6 servings