Cheese-filled Biscuits in Tomato Soup

Refrigerated biscuits are filled with small cheese cubes and cooked in canned tomato soup.

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Ingredients:

• 1 family-size can (about 26 oz.) condensed tomato soup
• 2 10 oz cans buttermilk biscuits
• Velveeta Cheese cut into 40, 1/4-inch squares
• 3 Tablespoons margarine
• 3/4 soup can water
• 1/4 soup can milk

Method

Cut or separate biscuits into halves; fill with a piece of cheese; form into balls, tucking cheese inside. Bring soup, milk, water and margarine to a boil; add biscuit balls. Reduce heat to low, cover and simmer for 20-25 minutes until biscuit balls are done inside. Do not lift lid for 20 minutes. Serve in soup bowls.

Notes: This is a great recipe that I grew up with and my kids love. We called it "Blobs in the Muck!" Make sure you do not take cover off for the first 20 minutes so the biscuits don't deflate.

Number of servings: 8

Submitted By: Starvin
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