1 can of plain biscuits (non-buttered)
1 {1/2} cups of chedder cheese
1 can of cream of mushroom soup
1-8inch round baking pan
1. Open can of biscuits and place them evenly in the round baking
pan. Evenly sprinkle your cheese over the biscuits.
2. Open your can of cream of mushroom soup and pour into a mixing
bowl. Fill the can up halfway with water and pour the water into the
bowl of cream of mushroom soup. Stir the soup and water together
until mixed thoroughly. Pour the soup over the biscuits and cheese.
3. Bake in the oven for approximately 25 minutes or until the
biscuits have risen above the soup and the top of them are lightly browned.
