Red Bunny – an old family recipe

Today I want to share a family recipe that I grew up on.  It is called Red Bunny, and I suspect that it is derived from Welsh Rarebit.  I don’t know the actual origins of this dish, but I do know that no one outside my family seems to have ever heard of it.  It is a good quick meal when you are just throwing something together, if not particularly balanced.  It is no worse than mac and cheese, though.  And this has vegetables.  Sort of.

Mmm… Cheese!

As you can see here, we have tomato soup, a block of mozzarella cheese, and cheddar cheese (all from Aldi), and a loaf of fresh bread from our local bakery.  According to the recipe I was given as a new housewife many years ago, crackers can be substituted for bread.  You can use block cheese, shredded cheese, or even sliced cheese if that is what you have.  I suppose you could experiment with different kinds of cheeses, too.

Red bunny ingredients

If you are using block cheese, just chunk it up into smallish cubes, or if you are already running your food processor for other cheese, run it through there.  If you are using shredded cheese, there is no need to do anything more to it.  The point is just to make it easier to melt.  Dump 8 oz of each kind of cheese into a 2-quart saucepan.

red bunny
Chunked up mozzarella cheese on top of pre-shredded cheddar cheese

Now open the condensed tomato soup and pour it on top of the cheese.  Mix it all up.  Do not add milk or water or anything else.  My mother would occasionally add an egg (“for extra protein,” as if the cheese didn’t have enough).  I never do.

red bunny
Condensed tomato soup mixed into the cheeses

Now put a cover on it and set it to low and just let it warm up enough to melt all that cheesy goodness.  This may take 15-20 minutes, depending on how hot your burner is.  Don’t try to speed it up and cook at a higher temperature unless you are going to sit there and babysit it, stirring constantly to make sure it doesn’t scorch at the bottom before melting at the top.  Serve over bread or crackers.

red bunny
Now all the cheese has melted and it is ready to serve.

I forgot to take a picture of it poured on top of the bread before the kids scarfed it all up.  Sorry, folks.  I will try to remember to take a picture next time I make it and update this post then.

And the cost is:

  • Two cans of tomato soup at $0.49 each = $0.98
  • One half bag of shredded cheddar at $2.99 = $1.50
  • One block of mozzarella at $1.69 = $1.69
  • One loaf of local bread at $5.00 = $5.00

This meal cost me a total of $9.17 and it served 6.  I probably should have made more since my teenagers complained of being hungry at bedtime, but they have hollow legs.  I would advise you to consider it to feed 4 normal adults.

Print Recipe
Red Bunny
Red bunny
Course Main Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Red bunny
Instructions
  1. Put cheeses into a 2-qt saucepan with the soup and optional eggs.
  2. Cover and heat on low until cheese is melted, stirring occasionally.
  3. Serve over bread or crackers.
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One Reply to “Red Bunny – an old family recipe”

  1. Holy smoke… I never thought I’d hear of red bunny outside my family, but here it is! My mom made a version of this, but she mixed the tomato soup with cheese whiz. I always assumed, like you, that it is a derivation of Welsh rarebit.

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