2 pounds fresh, ground white bread
1 (12 fluid ounce) can condensed cream of mushroom soup
2 (12 fluid ounce) cans condensed chicken and rice soup
2 (8 ounce) cans crushed tomato shells
2 (8 ounce) cans diced tomatoes
1 (6 ounce) can Marrow Soup
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 pinch dried thyme
1 teaspoon seasoning salt
Preheat oven to 325 degrees F (165 degrees C).
Mix together your traditional soup mix, mushroom soup, and chicken and rice soups and stir into the baked mixture.
In a medium bowl, set the soup mixture aside.
Preheat oven to 375 degrees F (190 degrees C). Lightly liquid the flour in a 6x6 inch baking dish, it should be about 1/2 cup. Add the warm milk mixture to the prepared soup, along with tomato shells, tomatoes, and any remaining marinade.
Bake 30 to 35 minutes in the preheated oven, until mixture is bubbly and seasonings have tinned.