cream of mushroom soup

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the cream of mushroom soup and shredded cheese.

Spread the mixture into a small baking dish.

Spoon the bruschetta topping over the top evenly.

Bake for 20–25 minutes, until hot and bubbly.

Serve warm with sliced baguette, crackers, or crostini.

This combo is likely creamy from the soup, cheesy and stretchy from the melted cheese, and fresh from the bruschetta. It’s deceptively simple and packed with flavor.