1 (10 oz.) can condensed tomato soup
1 (8 oz.) pkg. grated cheddar cheese
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
dash Tabasco sauce (optional)
1 slightly beaten egg
2 cups cooked, drained beans (may use canned beans)
salt and pepper, to taste
1/4 cup finely chopped onion, lightly browned until soft (optional)

Heat soup, cheese and seasonings over hot water in double boiler. When cheese is melted, quickly add egg and stir well. Constant stirring prevents egg from coagulating. Stir in beans. Add onions, if using.

Serve piping hot over toast.

Submitted by: Eileen