Description
This Tomato Soup and Grilled Cheese Casserole combines the comforting flavors of classic Campbell's tomato soup with golden, melty grilled cheese sandwich cubes baked together in a casserole. It's a delicious twist on a nostalgic duo, perfect for a cozy meal that feeds the whole family.
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
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
Topping
- 1 cup shredded Italian blend or Cheddar cheese
Instructions
- Gather Ingredients: Collect all the necessary ingredients and preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish to prepare for the casserole assembly.
- Prepare Bread Slices: Spread butter on one side of 6 slices of bread, then place them butter side down on a large baking sheet. Spread these slices evenly with softened cream cheese and layer two slices of Cheddar cheese over each. Top with the remaining bread slices to form sandwiches, and spread the tops with the remaining butter.
- Bake Sandwiches: Bake the sandwiches in the oven for 12 to 14 minutes, flipping once halfway through, until the cheese is melted and bread is golden. Let the sandwiches cool for at least 15 minutes. Meanwhile, reduce the oven temperature to 350 degrees F (175 degrees C).
- Make Soup Mixture: In a bowl, whisk together condensed tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder. Stir in the chopped Roma tomato to add freshness and texture to the soup mixture.
- Cut Sandwiches: Once cooled, cut the baked sandwiches into 1-inch cubes, creating bite-sized pieces that can be layered in the casserole.
- Assemble Casserole: Pour the soup mixture into the greased baking dish. Evenly distribute the grilled cheese cubes on top of the soup, gently pressing them to submerge slightly in the mixture. Sprinkle shredded Italian blend or Cheddar cheese evenly over the top.
- Bake the Casserole: Bake the assembled casserole at 350 degrees F for 25 to 30 minutes, or until heated through, the top is golden brown, and the cheese is melted and bubbly. Remove from oven and serve warm.
Notes
- Use sourdough bread for a sturdy and flavorful base that holds up well in the casserole.
- Let the sandwiches cool before cutting to ensure clean cubes and prevent the cheese from oozing out.
- Adjust seasoning in the soup mixture according to your taste preference.
- This casserole can be made ahead and refrigerated before baking; increase baking time by 5-10 minutes if baking from cold.
- For a lighter option, use low-fat cheese and substitute regular tomato soup with a low-sodium version.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Casserole
- Method: Baking
- Cuisine: American
