2 tablespoons minced garlic (about 4 large cloves)
16 ounces fresh button mushrooms, thinly sliced
1 (10-ounce) can diced tomatoes and green chiles, with liquid
1 pound (16 ounces) process cheese spread, cut up
1 (10.5-ounce) can condensed cream of mushroom soup, undiluted
Chips, crackers or pita crisps
How to Make It
In a 4- to 6-quart saucepan or stockpot, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Stir in drained tomatoes and green chiles and the mushrooms; cover and cook 2 minutes. Stir in cheese spread and condensed mushroom soup; reduce heat to medium and cook uncovered until melted, stirring frequently. Transfer to serving bowl, chafing dish or slow cooker. Serve hot with chips, crackers or crisps.
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