Tomato Soup and Grilled Cheese Casserole

If you love the classic comfort combo of grilled cheese and tomato soup, this easy, cheesy casserole takes it to the next level! Buttery, crispy bread, gooey melted cheese, and a rich, creamy tomato soup base come together for a dish that’s warm, nostalgic, and perfect for any cozy night in. Best of all, it’s incredibly simple to make with just a handful of ingredients!

Why You’ll Love This Recipe?

• Comfort Food at Its Best – All the flavors of grilled cheese and tomato soup in one comforting dish.
• Quick & Easy – No need to stand by the stove flipping sandwiches—just bake and serve!
• Make-Ahead Friendly – Perfect for prepping ahead and baking when ready.

Ingredient Notes

• Bread – Use thick-cut white or sourdough bread for the best texture. Stale bread works great too!
• Cheese – Cheddar and mozzarella create the perfect mix of sharpness and meltiness. You can also use Gruyère, American, or Swiss.
• Butter – Brushing the bread with butter before baking gives it that crispy, golden texture.
• Tomato Soup – You can use canned tomato soup for convenience or homemade tomato soup for a richer flavor.
• Milk or Heavy Cream – Adds a creamy touch to the soup base.
• Seasoning – A little garlic powder, black pepper, and a pinch of red pepper flakes elevate the flavors.

Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.

2. Make the Grilled Cheese Cubes

Butter one side of each slice of 8 slices of bread and cut them into bite-sized cubes. Spread them out on a baking sheet and bake for 5-7 minutes until lightly toasted.

3. Layer the Casserole

In the greased baking dish, layer half of the toasted bread cubes, followed by 2 cups shredded cheese. Repeat with another layer of bread and cheese.

4. Prepare the Tomato Soup Mixture

In a mixing bowl, whisk together 1 can (10.75 oz) tomato soup, 1 cup milk (or heavy cream), ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Pour the mixture evenly over the bread and cheese layers.

5. Bake Until Golden & Bubbly

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the top is golden and the cheese is melted.

6. Cool & Serve

Let the casserole sit for 5 minutes before serving. Garnish with fresh basil or parsley for extra flavor!

Expert Tips for the Best Casserole

• Toast the Bread First – This prevents the casserole from getting too soggy.
• Use a Mix of Cheeses – Combining different cheeses adds depth and creaminess.
• Let It Rest Before Serving – This helps the layers set for the perfect scoopable texture.

Serving Suggestions

• With a Side Salad – A fresh Caesar or arugula salad balances the richness.
• Extra Tomato Soup – Serve with a small bowl of tomato soup for dipping.
• Top with Crispy Bacon – For a smoky, salty crunch.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze before baking for up to 2 months. Thaw overnight before baking.
• Reheating: Reheat in a 350°F oven for 15 minutes or microwave individual portions for 1-2 minutes.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned soup?
Yes! Blend 2 cups of roasted tomatoes with ½ cup broth and ¼ cup cream for a homemade soup base.

What’s the best bread for this casserole?
Sourdough, brioche, or Texas toast work great for a sturdier, crispier texture.

Can I make this ahead of time?
Yes! Assemble the casserole and refrigerate overnight. Bake when ready!

Final Thoughts

This Tomato Soup and Grilled Cheese Casserole is the ultimate comfort food—cheesy, crispy, and bursting with flavor! Whether for a cozy weeknight dinner or a family gathering, it’s sure to be a favorite. Give it a try and let me know how you like it!

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