Tomato Soup and Grilled Cheese Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
