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| What You Need: |
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1 can (11 ounces) condensed Cheddar cheese soup
1 cup milk
˝ cup brown sugar, packed
˝ teaspoon ground cinnamon
2 tablespoons butter or margarine
6 cups toasted bread cubes (about 9 slices)
˝ cup chopped almonds
˝ cup raisins
2 cups sliced peeled apple
˝ cup shredded Monterey Jack or Cheddar cheese
Whipped cream
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| How To Cook: |
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1. Combine soup, milk, brown sugar and cinnamon in a saucepan; bring to a boil.
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2. Reduce heat; simmer 2 minutes. Add butter, toast, almonds and raisins.
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3. Spoon half of the soup mixture in the bottom of a 1˝-quart casserole; top with apples and remaining toast mixture.
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4. Cover; bake in preheated 350°F oven 25 minutes, or until hot.
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5. Uncover; sprinkle with cheese. Bake 5 minutes more.
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6. Serve with whipped cream.
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