Description
This cozy casserole combines all the comforting flavors of tomato soup and grilled cheese in one easy-to-make dish. With layers of crispy, buttery bread, gooey melted cheese, and a rich tomato soup base, this casserole is perfect for chilly nights, family dinners, or a nostalgic treat.
Ingredients
- 8 slices thick-cut white or sourdough bread
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 cans (10.5 oz each) tomato soup
- 1 cup milk
- 1/2 cup heavy cream
- 4 tbsp butter, for toasting the bread
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Fresh basil or parsley, for garnish (optional)
Instructions
-
Preheat & Prep:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
Toast the Bread:
Butter one side of each bread slice and toast in a skillet until golden brown. Cut into cubes. -
Prepare the Tomato Soup Mixture:
In a bowl, mix the tomato soup with milk, heavy cream, garlic powder, and Italian seasoning. -
Assemble the Casserole:
Layer half of the toasted bread cubes in the baking dish. Sprinkle half of the shredded cheddar and mozzarella cheese on top, then pour half of the tomato soup mixture over it. Repeat the layers. -
Bake Until Bubbly:
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly. -
Serve & Enjoy:
Let the casserole cool slightly before serving. Garnish with fresh basil or parsley if desired.
Notes
- Use Day-Old Bread: Slightly stale bread holds up better and absorbs the soup without getting too soggy.
- Try Different Cheeses: Add gruyère or Swiss for a gourmet twist.
- Make it Extra Crispy: Broil for the last 2-3 minutes for a crunchy top layer.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 380 kcal
- Sugar: 10g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg