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.
