Description
This Tomato Soup and Grilled Cheese Casserole combines the comforting flavors of classic Campbell’s tomato soup with golden, melty grilled cheese cubes baked right in. It’s a warm, nostalgic dish perfect for cozy meals, blending creamy tomato soup with savory, buttery grilled cheese bites topped with shredded cheese and juicy tomatoes.
Ingredients
Bread and Cheese
- 12 (½-inch thick) slices sourdough bread
- 1/4 cup butter, softened, divided
- 3 ounces cream cheese, softened
- 12 slices pre-sliced Cheddar cheese
- 1 cup shredded Italian blend or Cheddar cheese
Soup Mixture
- 2 (10.5 ounce) cans condensed tomato soup (such as Campbell’s)
- 1 cup tomato juice
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 Roma tomato, seeded and chopped into ½-inch pieces
Instructions
- Gather Ingredients: Collect all necessary ingredients for the casserole to ensure a smooth cooking process.
- Preheat Oven and Prepare Dish: Preheat your oven to 450°F (230°C) and grease a 9×13-inch baking dish to prevent sticking.
- Butter and Build Sandwiches: Spread 2 tablespoons of softened butter on one side of 6 slices of sourdough bread. Place these buttered sides down on a large baking sheet. Evenly spread cream cheese on these slices, then top each with 2 slices of Cheddar cheese. Cover with the remaining 6 bread slices and spread 2 tablespoons of butter on the top side.
- Bake Sandwiches: Bake the assembled sandwiches at 450°F for 12 to 14 minutes, flipping once halfway through, until the cheese melts and the bread is golden brown. Allow them to cool for at least 15 minutes. Then reduce oven temperature to 350°F (175°C).
- Prepare Soup Mixture: In a bowl, whisk together the condensed tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder. Stir in the chopped Roma tomato pieces to add freshness.
- Cube Sandwiches: Cut the cooled sandwiches into 1-inch cubes to prepare for layering in the casserole.
- Assemble Casserole: Pour the prepared soup mixture evenly into the greased 9×13-inch baking dish. Arrange the grilled cheese cubes on top, pressing them slightly so they submerge into the soup mixture.
- Add Cheese Topping: Sprinkle the shredded Italian blend or Cheddar cheese evenly over the casserole.
- Bake Casserole: Bake at 350°F for 25 to 30 minutes until the casserole is heated through, the cheese is melted, and the top is golden brown.
Notes
- For best flavor, use freshly sliced sourdough bread and quality Cheddar cheese.
- Allowing the sandwiches to cool before cutting helps maintain their structure in the casserole.
- Feel free to substitute Italian seasoning with dried basil or oregano for a different herb profile.
- This casserole is perfect for meal prep and can be refrigerated and reheated within 2 days.
- To make it spicier, add a pinch of crushed red pepper flakes to the soup mixture.
