Ingredients for 2 servings:
1. 20 saltine crackers
2. 1 1/3 cups cheese, cut into small cubes (American or cheddar)
3. 1 (10 1/2 ounce) can campbell tomato soup, undiluted
1. Cover 2 plates or the bottom of 2 soup dishes with a layer of saltines; scatter with most of the cubes of cheese.
2. Heat the soup, adding the rest of the cubes of cheese to the soup and stir until the cheese is mostly melted.
3. Pour over the crackers and serve hot.