Description
A comforting and hearty casserole that combines the classic flavors of tomato soup and grilled cheese into one delicious dish. Creamy tomato soup is layered with sourdough bread, Cheddar cheese, and a hint of Italian seasoning, then baked to perfection.
Ingredients
Units
Scale
Bread Layer:
- 12 (1/2-inch thick) slices sourdough bread
- 1/4 cup butter, softened, divided
Cheese Layer:
- 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, chopped
- 1 cup shredded Italian blend or Cheddar cheese
Instructions
- Preheat the oven: to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the bread layer: Spread butter on one side of each bread slice and arrange half of them in the bottom of the baking dish.
- Make the cheese layer: In a bowl, mix cream cheese until smooth. Spread over the bread slices and top with Cheddar cheese slices.
- Combine the tomato soup mixture: In a separate bowl, whisk together condensed tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder. Pour half of the mixture over the cheese layer.
- Repeat layers: Add remaining bread slices, tomato slices, and soup mixture. Top with shredded cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
Notes
- You can customize this casserole by adding cooked bacon, diced ham, or sautéed vegetables between the layers.
- For a vegetarian option, swap Cheddar cheese with a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 110 mg