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Roasted tomato soup with grilled cheese.
1/2 lb sausage 8 oz cream cheese 8 oz Velvetta 1/2 cup sour cream 1 can Mexican Rotel Tomatoes, undrained In a medium skillet, brown sausage and drain. In a large bowl, heat cream cheese, velveeta and sour cream in microwave until melted. Stir in tomatoes and sausage. Pour in crock pot to keep warm. Serve with tortilla chips