Description
This Tomato Soup and Grilled Cheese Casserole combines the nostalgic flavors of classic Campbell's tomato soup and golden, melty grilled cheese sandwiches baked into a hearty casserole. It's an easy, comforting dish perfect for cozy meals, featuring buttery toasted bread cubes nestled in a creamy tomato egg mixture and topped with melted cheese.
Ingredients
Bread and Cheese
- 12 (½-inch thick) slices sourdough bread
- 1/4 cup butter, softened, divided
- 3 ounces cream cheese, softened
- 12 slices pre-sliced Cheddar cheese
- 1 cup shredded Italian blend or Cheddar cheese
Soup Mixture
- 2 (10.5 ounce) cans condensed tomato soup (such as Campbell's)
- 1 cup tomato juice
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 Roma tomato, seeded and chopped into ½-inch pieces
Instructions
- Gather Ingredients: Assemble all ingredients needed for the recipe to have everything ready before starting.
- Preheat and Prepare Baking Dish: Preheat your oven to 450°F (230°C). Grease a 9x13-inch baking dish to prevent sticking later in the recipe.
- Butter and Assemble Sandwiches: Spread 2 tablespoons of softened butter on one side of 6 slices of sourdough bread. Place these buttered slices, butter side down, on a large baking sheet. Then spread cream cheese evenly over each slice, layer 2 slices of Cheddar cheese on top, and cover each with the remaining bread slices. Spread 2 tablespoons butter on top of these bread slices as well.
- Bake the Sandwiches: Bake the assembled sandwiches for 12 to 14 minutes at 450°F (230°C), flipping once halfway through, until the cheese is melted and the bread is golden. Let the sandwiches cool for at least 15 minutes to handle easily.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (175°C) to prepare for baking the casserole.
- Prepare Soup Mixture: In a bowl, whisk together the condensed tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder until smooth. Stir in the chopped Roma tomato for added freshness and texture.
- Cube Sandwiches: Cut the toasted and cooled sandwiches into 1-inch cubes. This forms the base for layering in the casserole dish.
- Assemble Casserole: Pour the prepared tomato soup mixture into the greased 9x13-inch baking dish. Evenly place the grilled cheese bread cubes over the soup mixture, pressing them down slightly to submerge the cubes partially in the liquid.
- Add Cheese Topping: Sprinkle the shredded Italian blend or Cheddar cheese evenly over the top of the casserole for a bubbly, golden finish.
- Bake the Casserole: Bake the casserole at 350°F (175°C) for 25 to 30 minutes, or until it is heated through, the cheese topping is melted, and the casserole is golden brown on top.
Notes
- Letting the sandwiches cool before cubing helps them maintain structure in the casserole.
- You can substitute different types of bread, such as white or whole wheat, depending on preference.
- For a richer taste, use a blend of cheeses like mozzarella, provolone, or Monterey Jack.
- For a spicier kick, add a pinch of red pepper flakes to the soup mixture.
- To make this gluten-free, use gluten-free bread and ensure the tomato soup is gluten-free.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Casserole
- Method: Baking
- Cuisine: American
