Quick Tomato Rarebit
Feed your hunger with simple but scrumptious dish that won't take you long to make!
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
green bell peppers
finely chopped |
|
| ½ | tablespoon |
butter
or margarine |
|
| 10 ¾ | ounces |
tomato soup
condensed |
|
| 8 | ounces |
cheddar cheese, very old, sharp
shredded |
|
| ¼ | teaspoon |
prepared mustard
dry |
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 6 | slices |
bread
cut diagonally, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
green bell peppers
finely chopped |
|
| 7.5 | ml |
butter
or margarine |
|
| 310.7 | ml/g |
tomato soup
condensed |
|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
shredded |
|
| 1.3 | ml |
prepared mustard
dry |
|
| 1.3 | ml |
worcestershire sauce
|
|
| 6 | slices |
bread
cut diagonally, toasted |
|
Directions
Cook onion and green pepper in butter until tender.
Heat soup in the top of a double boiler.
Add cheese to soup and cook over boiling water, stirring constantly, until cheese is melted and mixture is smooth.
Stir in mustard, worcestershire sauce, onion, and green pepper.
Serve over toast pieces.
Garnish with a sprig of parsley, if desired.
Calories per ⅓ cup serving: About 250
