INGREDIENTS
- 1 (10.75 oz) can condensed tomato soup
- 1 (28 oz) can crushed tomatoes, drained
- 8 oz velveeta, cubed
- 1 (8 oz) package cream cheese, cubed
- 2 cups mozzarella cheese, shredded, divided
- 2 teaspoons basil
- 1 teaspoon garlic powder
- Toasted bread or crackers for serving
PREPARATION
- Preheat oven to 375 degrees.
- In an 8×8-inch baking dish, combine tomato soup and crushed tomatoes.
- Place cubed velveeta and cream cheese on top and bake for 15 minutes, or until velveeta is soft.
- Mix in 1 cup of mozzarella, basil, and garlic powder and then top with remaining mozzarella cheese.
- Return to oven and bake for 20 more minutes or until top is bubbling.
- Serve with toasted bread, bagel chips, or crackers.