Cooking Directions

• Cook the beef and onion in a 3-quart saucepan over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup and milk in the saucepan. Cook until the mixture is hot and bubbling. Stir in 1/2 cup cheese. Cook and stir until the cheese is melted.
• Divide the soup among 8 serving bowls. Top each bowl with 1 tablespoon remaining cheese and 2 tablespoons croutons.

Ingredients

• 1 pound ground beef
• 1 large onion, chopped (about 1 cup)
• 2 cans (22.6 ounces each) Campbells® Condensed Cream of Mushroom Soup
• 6.5 cups milk
• 1 cup finely shredded Cheddar cheese (about 4 ounces)
• 1 cup seasoned croutons