5 Ratings
  • 5 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1

Delicious lunch. Serve hot on toast points or crackers.

Hannah
Advertisement

Ingredients

Directions

  • Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.

    Ads will not print with your recipe

Nutrition Facts

360.11 calories; 13.55 g protein; 31.53 g carbohydrates; 20.4 g fat; 58.26 mg cholesterol; 815.49 mg sodium.Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

08/15/2015
I used 2 Tbsp whole wheat flour added a few shots of Louisiana hot sauce & it was delicious!

Most helpful critical review

08/21/2012
!/2 cup flour seemed like too much and was extremely lumpy. 2 TBSP seems like it would work better.
5 Ratings
  • 5 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1
10/22/2011
Waaay too much flour for the amount of butter. I finally thinned with a little white wine. I also used the new "Orange Tomato soup"
(3)
08/21/2012
!/2 cup flour seemed like too much and was extremely lumpy. 2 TBSP seems like it would work better.
08/15/2015
I used 2 Tbsp whole wheat flour added a few shots of Louisiana hot sauce & it was delicious!
11/07/2018
First Thank you Hannah for submitting this recipe. This is the recipe my family used back in the 1960's. I haven't had this in over 26 years. We started to lessen the amounts of ingredients for our small family. It went well and I will definitely make it again.