Description
This Tomato Soup and Grilled Cheese Casserole combines the classic flavors of tomato soup and grilled cheese sandwich into a comforting casserole dish, perfect for a cozy meal.
Ingredients
Units
Scale
Bread and Cheese Layers:
- 12 (1/2-inch thick) slices sourdough bread
- 1/4 cup butter, softened, divided
- 3 ounces cream cheese, softened
- 12 slices pre-sliced Cheddar cheese
Tomato Soup Mixture:
- 2 (10.5 ounce) cans condensed tomato soup
- 1 cup tomato juice
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 Roma tomato, seeded and chopped into 1/2-inch pieces
- 1 cup shredded Italian blend or Cheddar cheese
Instructions
- Preheat: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Layer Bread: Spread butter on one side of each bread slice. Place half of the slices, buttered-side down, in the prepared baking dish.
- Add Cheese: Spread cream cheese over the bread slices, then layer with Cheddar cheese slices.
- Prepare Soup Mixture: In a bowl, mix condensed tomato soup, tomato juice, eggs, Italian seasoning, garlic powder, and chopped tomato.
- Assemble Casserole: Pour half of the tomato soup mixture over the cheese layer. Top with remaining bread slices, buttered-side up, and pour the remaining soup mixture over the top. Sprinkle shredded cheese on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole cool slightly before serving.
Notes
- This casserole can be customized with additional ingredients like cooked bacon, caramelized onions, or sliced ham.
- For a vegetarian option, use vegetable broth instead of tomato soup.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 90 mg