My recipe, like most of mine, is quick, simple and can be doubled or tripled without any problem. Into my pot on the stove, I melt 2 TB of butter. I add 3 cans of tomato soup, 1 can of evaporated milk, 1 can of diced tomatoes, 2 TB of brown sugar, 1 tea. of garlic powder, 1/4 tea. salt and a shake of pepper. I stir together the ingredients and let simmer on the stove top for 20 minutes. To serve, I fill a bowl, add a dollop of lt. sour cream, and sprinkle with some chopped fresh parsley(or parsley flakes). Sometimes, I add crushed "Durkee" french onions to the top of the soup, along with the sour cream.
One of my ways of making grilled cheese sandwiches, is to use French Baguette bread. I like the small size of the sandwiches this makes. I slice the bread, lightly butter the outside of each slice, add a light coating of mayo to the inside(lt.mayo), add a small piece of bacon(which I brown in a pan and keep on hand in my refrigerator), and some a slice of muenster cheese folded into a small piece(or shredded cheese, if I do not have any sliced on hand). I sprinkle the top of the sandwich very lightly with "Cavender's Greek seasoning. I brown these sandwiches in my frying pan, on the stove top. I spray the bottom of my black iron pan and set it on top of the sandwiches while they are grilling. Actually, I use whatever bread that I have on hand, at the time. Another one of my favorite ways to make these sandwiches, is to bake ahead of time, the "Pillsbury Grande " buttermilk rolls, and follow the same recipe. This is a meal to serve anyone, at anytime, without having to slave in the kitchen.