Tomato Soup and Grilled Cheese Casserole Recipe

Introduction

This Tomato Soup and Grilled Cheese Casserole combines the comforting flavors of a classic grilled cheese sandwich with rich tomato soup in a cozy baked dish. It’s an easy, family-friendly meal perfect for chilly days or when you want a nostalgic twist on lunch or dinner.

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 a large baking sheet.
3. Step 3: Evenly spread cream cheese on top of each bread slice. Add 2 slices of Cheddar cheese per slice, then cover each with the remaining bread slices to form sandwiches.
4. Step 4: Spread the remaining 2 tablespoons of butter over the tops of the sandwiches. Bake for 12–14 minutes, flipping once halfway through, until golden and the cheese has melted. Let the sandwiches cool for at least 15 minutes. Lower the oven temperature to 350°F (175°C).
5. Step 5: In a mixing bowl, whisk together the 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 and place them into the prepared baking dish.
7. Step 7: Pour the soup mixture over the sandwich cubes, pressing lightly to submerge them evenly.
8. Step 8: Sprinkle shredded Italian blend cheese over the top of the casserole.
9. Step 9: Bake for 25–30 minutes until the casserole is golden brown, bubbling, and heated through.

Tips & Variations

• Use a sturdy bread like sourdough or rustic white for better texture and soaking.
• Swap Cheddar for your favorite melting cheese like Gruyère or mozzarella for a different flavor.
• Add fresh herbs such as basil or thyme to the tomato mixture for extra aroma.
• For a vegetarian version, ensure your tomato soup is vegetable-based and free from animal rennet in the cheeses.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the baking step and refrigerate it for a few hours before baking. Allow extra baking time if baking directly from chilled.

What can I use instead of tomato juice?

If you don’t have tomato juice, you can use vegetable broth or water with extra tomato paste added for a similar flavor and consistency.

Tomato Soup and Grilled Cheese Casserole Recipe

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★★★★★

4.6 from 61 reviews

This comforting Tomato Soup and Grilled Cheese Casserole combines classic flavors into a hearty, warm dish perfect for cozy meals. Crispy grilled cheese sandwiches are baked until golden and then mixed with a flavorful tomato soup custard and topped with Italian blend cheese for a rich, cheesy finish.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread and Cheese

• 6 slices of bread
• 4 tablespoons butter, divided
• 6 ounces cream cheese, softened
• 12 slices Cheddar cheese

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

Topping

• 1 cup shredded Italian blend cheese

Instructions

1. Preheat and prepare baking dishes: Preheat your oven to 450°F (230°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Butter bread slices: Spread 2 tablespoons of the butter evenly on one side of each slice of bread. Place the buttered side down on a large baking sheet.
3. Assemble sandwiches: Spread each bread slice on the unbuttered side with softened cream cheese. Add 2 slices of Cheddar cheese atop each slice, then cover with the remaining bread slices to form sandwiches.
4. Butter sandwich tops and bake: Spread the remaining butter on top of each sandwich. Bake them at 450°F (230°C) for 12–14 minutes, flipping once halfway through until golden brown and the cheese is melted. Let cool for at least 15 minutes. Then reduce oven temperature to 350°F (175°C).
5. Prepare tomato soup mixture: In a bowl, whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder until combined. Stir in the chopped tomato to add freshness.
6. Cut sandwiches into cubes: Cut the cooled grilled cheese sandwiches into 1-inch cubes for the casserole layering.
7. Assemble casserole: Pour the tomato soup mixture into the greased baking dish. Evenly distribute the sandwich cubes over the top, pressing lightly so they submerge partially in the liquid.
8. Add cheese topping and bake: Sprinkle the shredded Italian blend cheese over the casserole top. Bake at 350°F (175°C) for 25–30 minutes until the top is golden brown, bubbly, and heated throughout.

Notes

• Allow grilling sandwiches to cool thoroughly before cutting to maintain shape in the casserole.
• Use a sturdy bread that holds together well during baking, like white or sourdough.
• Feel free to substitute tomato juice with fresh tomato puree for a fresher taste.
• This dish can be prepared ahead; assemble fully and refrigerate, then bake before serving.
• Serve with a fresh green salad for a complete meal.

Keywords: tomato soup casserole, grilled cheese casserole, comfort food, baked tomato soup, cheesy casserole