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Tomato Welsh Rabbit's picture
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Condensed tomato soup 1 Can (10 oz)
  Liquid red pepper seasoning 1⁄4 Teaspoon
  Shredded cheddar cheese 2 Cup (32 tbs)
  Corned beef spread 9 Ounce (2 Cans, 4 1/2 Ounces Each)
  Prepared mustard 2 Teaspoon
  Instant minced onion 1 Teaspoon
  English muffins 4

1. Melt butter or margarine in a medium-size saucepan; blend in flour; cook, stirring constantly, just until bubbly. Stir in milk, tomato soup and the red-pepper seasoning; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Stir in the cheese until melted. Keep warm.
2. Combine corned-beef spread, mustard and instant minced onion in small bowl.
3. Split the muffins; spread 1 tablespoon of mixture on each half of muffin; place under the broiler, for 5 minutes, or until the tops are lightly brown and crispy.

Recipe Summary

Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2956 Calories from Fat 1536

% Daily Value*

Total Fat 173 g266.9%

Saturated Fat 97.2 g486%

Trans Fat 0 g

Cholesterol 566.4 mg188.8%

Sodium 5455.1 mg227.3%

Total Carbohydrates 213 g71%

Dietary Fiber 15.4 g61.6%

Sugars 44.6 g

Protein 129 g257.3%

Vitamin A 119.3% Vitamin C 21.5%

Calcium 249.8% Iron 81.4%

*Based on a 2000 Calorie diet

Tomato Welsh Rabbit Recipe