Tomato Soup and Grilled Cheese Casserole Recipe

Introduction

This Tomato Soup and Grilled Cheese Casserole combines two classic comfort foods into one delicious, hearty dish. It’s perfect for cozy evenings when you want something warm, cheesy, and satisfying. With layers of melted cheddar and creamy tomato soup, this casserole is sure to please the whole family.

Ingredients

• 6 slices of bread
• 4 tablespoons butter, divided
• 6 ounces cream cheese, softened
• 12 slices Cheddar cheese
• 1 (10.75 ounce) can tomato soup
• 2 cups tomato juice
• 2 large eggs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 large tomato, chopped
• 1 cup shredded Italian blend cheese

Instructions

1. Step 1: Preheat your oven to 450°F (230°C) and grease a 9×13-inch baking dish.
2. Step 2: Spread 2 tablespoons of butter on one side of each bread slice. Place the buttered sides down on an extra-large baking sheet.
3. Step 3: Evenly spread cream cheese on top of each bread slice, then add 2 slices of Cheddar cheese per slice. Place the remaining bread slices on top to form sandwiches.
4. Step 4: Spread the remaining butter over the tops of the sandwiches. Bake for 12 to 14 minutes, flipping once halfway through, until golden and the cheese is melted. Let cool for at least 15 minutes. Lower the oven temperature to 350°F (175°C).
5. Step 5: In a bowl, whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder. Stir in the chopped tomato.
6. Step 6: Cut the cooled sandwiches into 1-inch cubes. Pour the soup mixture into the prepared baking dish and spread the sandwich cubes evenly over the top, pressing lightly to submerge.
7. Step 7: Sprinkle the shredded Italian blend cheese over the casserole. Bake for 25 to 30 minutes until golden brown, bubbly, and heated through.

Tips & Variations

• Use sourdough or a hearty white bread for extra texture and flavor in your casserole.
• Add fresh basil or a pinch of crushed red pepper flakes to the tomato mixture for an added kick.
• For a vegetarian version, use vegetable broth instead of tomato juice, or omit the eggs for a dairy-only dish.
• Make sure to let the sandwiches cool completely before cutting to help maintain their shape in the casserole.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. The casserole can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomato soup instead of canned?

Yes, fresh homemade tomato soup works well and can add a fresher flavor. Just be sure it’s thick enough to hold the casserole’s structure or reduce the amount of tomato juice accordingly.

What can I substitute for Italian blend cheese?

You can use mozzarella, Monterey Jack, or a mix of cheeses like Parmesan and provolone. Choose a cheese that melts well and complements the cheddar used inside the sandwiches.

Tomato Soup and Grilled Cheese Casserole Recipe

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4.6 from 488 reviews

This Tomato Soup and Grilled Cheese Casserole combines two classic comfort foods into one hearty and cheesy baked dish. Toasted grilled cheese sandwiches are cubed and baked in a rich tomato soup mixture, then topped with Italian blend cheese for a golden, bubbly finish. Perfect for a warming meal that’s easy to prepare and packed with flavor.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread and Butter

• 6 slices of bread
• 4 tablespoons butter, divided

Cheese

• 6 ounces cream cheese, softened
• 12 slices Cheddar cheese
• 1 cup shredded Italian blend cheese

Tomato Soup Mixture

• 1 (10.75 ounce) can tomato soup
• 2 cups tomato juice
• 2 large eggs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 large tomato, chopped

Instructions

1. Prepare and toast the bread: Preheat the oven to 450°F (230°C) and grease a 9×13-inch baking dish. Spread one side of each bread slice with 2 tablespoons of butter and place them buttered side down on an extra-large baking sheet.
2. Add cheese layers: Spread cream cheese evenly over the top side of each bread slice. Place 2 slices of Cheddar cheese on top of the cream cheese. Cover with remaining bread slices to form sandwiches, then spread the remaining butter on top.
3. Bake sandwiches: Bake sandwiches for 12–14 minutes, flipping once halfway through until they are golden brown and the cheese has melted. Allow them to cool for at least 15 minutes. Then reduce oven temperature to 350°F (175°C).
4. Mix the tomato soup batter: In a bowl, whisk together the tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder. Stir in the chopped tomato for added freshness.
5. Assemble the casserole: Cut the cooled sandwiches into 1-inch cubes. Pour the tomato soup mixture into the greased baking dish. Evenly distribute the sandwich cubes over the liquid, gently pressing them down to partially submerge.
6. Add cheese topping and bake: Sprinkle the shredded Italian blend cheese evenly over the top of the casserole. Bake at 350°F (175°C) for 25–30 minutes until the casserole is golden brown, bubbling, and heated through.

Notes

• Allowing the grilled cheese sandwiches to cool before cutting helps them hold their shape when cubed.
• Use a sturdy bread like white or sourdough to prevent sogginess in the casserole.
• You can substitute Italian seasoning with dried basil and oregano if preferred.
• For a spicier kick, add a pinch of red pepper flakes to the tomato soup mixture.
• This casserole can be prepared a day ahead and refrigerated before baking for convenience.

Keywords: Tomato Soup, Grilled Cheese, Casserole, Comfort Food, Baked Sandwiches