Tomato Soup and Grilled Cheese Casserole Recipe

Imagine everything you adore about cozy suppers, comfort food, and nostalgic favorites coming together in one dish: Tomato Soup and Grilled Cheese Casserole. This recipe is a match made in culinary heaven, blending the childhood delight of Campbell’s tomato soup with the melty, golden perfection of a classic grilled cheese. Sourdough bread, gooey cheeses, and a savory tomato base meld into a casserole that’s weeknight-friendly and guaranteed to draw everyone to the table for seconds.

Ingredients You’ll Need

The beauty of this Tomato Soup and Grilled Cheese Casserole is how it transforms easy-to-find staples into something truly irresistible. Each ingredient is chosen to lend its charm—creamy, tangy, buttery, or robust—so try not to skip or swap! Here’s what you’ll want to have ready:

• Sourdough Bread: Sturdy slices hold up in the casserole and soak up flavors without getting soggy.
• Butter: A must for that crisp, golden crust on your grilled cheese “croutons.”
• Cream Cheese: Adds richness and just the right touch of tang, making every bite creamy and smooth.
• Cheddar Cheese Slices: Melts beautifully for a classic grilled cheese taste you just can’t fake.
• Condensed Tomato Soup: Campbell’s is a true icon for good reason—easy, ready, and full of nostalgic flavor.
• Tomato Juice: Boosts the tomato flavor and gives the soup mixture a silkier texture.
• Eggs: Help bind the casserole so it bakes up sliceable, not soupy.
• Italian Seasoning: Adds a little herbal backbone to wake up those tomato flavors.
• Garlic Powder: Brings a savory hint that works magic in creamy tomato dishes.
• Roma Tomato: Chopped fresh tomato gives bursts of texture and bright flavor.
• Shredded Italian Blend or Cheddar Cheese: Melts into a bubbly, cheesy topping across the casserole.

How to Make Tomato Soup and Grilled Cheese Casserole

Step 1: Prep the Oven and Baking Dish

Get started by preheating your oven to 450 degrees F (230 degrees C). Grease a 9×13-inch baking dish; you’ll be glad you did when serving. Gathering all your ingredients first is a game-changer, so slice your bread and get everything lined up.

Step 2: Make the Grilled Cheese Sandwiches

Spread 2 tablespoons of softened butter on one side of 6 bread slices and lay them, butter side down, on a large baking sheet. Slather cream cheese onto each slice, layer on two slices of cheddar, then top with the remaining bread. Finish by buttering the tops with the rest of your butter. Bake for 12 to 14 minutes, flipping halfway, until your sandwiches are crisp and the cheese is wonderfully oozy. Let them cool for at least 15 minutes.

Step 3: Prepare the Tomato Soup Mixture

Reduce your oven temperature to 350 degrees F (175 degrees C). While your sandwiches are cooling, whisk together the two cans of condensed tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder in a mixing bowl. Stir in your diced Roma tomato. This is the soul of your Tomato Soup and Grilled Cheese Casserole!

Step 4: Assemble the Casserole

Cut the cooled grilled cheese sandwiches into hearty, one-inch cubes. Pour the prepared soup mixture into the greased baking dish, then scatter the grilled cheese cubes evenly across the top, gently pressing so some tuck into the soup and absorb all that goodness. It’s impossible not to get excited as it all comes together!

Step 5: Top and Bake

Sprinkle the casserole evenly with shredded Italian blend or cheddar cheese for ultimate melt and golden edges. Bake at 350 degrees F for 25 to 30 minutes, or until everything is bubbling, golden, and irresistible. Let it sit for a few minutes before serving so the layers settle into sliceable perfection.

How to Serve Tomato Soup and Grilled Cheese Casserole

Garnishes

Amp up the comfort factor with a scatter of fresh basil or parsley right before serving. A drizzle of extra virgin olive oil or a sprinkle of red pepper flakes can add a hint of zest if you like a little heat. Crack some black pepper on top too—the contrast with the melty cheese and tomato is delightful.

Side Dishes

While this Tomato Soup and Grilled Cheese Casserole is a meal in itself, it pairs wonderfully with a quick green salad tossed in a light vinaigrette. Try roasted broccoli or a platter of crunchy raw veggies and ranch on the side. Want to channel diner-style vibes? Add a handful of kettle chips or a crisp dill pickle.

Creative Ways to Present

For a party-perfect spread, scoop the casserole into small mugs or ramekins for personal servings. Top each with a tiny grilled cheese “soldier” for dipping. Or for weeknight coziness, serve in wide bowls with a swirl of heavy cream and more fresh herbs for a bistro-style feel.

Make Ahead and Storage

Storing Leftovers

Leftover Tomato Soup and Grilled Cheese Casserole keeps surprisingly well. Let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, knowing the flavors will meld and deepen with time.

Freezing

For longer storage, let the casserole cool, then wrap individual portions or the whole dish tightly before freezing. It can be stored this way for up to two months. Thaw overnight in the refrigerator for best texture, as bread-based casseroles can get a bit softer after freezing.

Reheating

To recapture the best flavor and texture, reheat leftovers in a 350 degrees F oven, covered loosely with foil, until hot and bubbling—about 20 minutes for a casserole dish, or less for single servings. For a crispier top, uncover for the last few minutes. The microwave works too in a pinch, but oven-reheating preserves that toasted top.

FAQs

Can I use a different type of bread?

Absolutely! While sourdough adds great texture, you can substitute your favorite hearty bread, like French bread, multigrain, or even Texas toast. Just be sure it’s thick enough to hold up after baking.

Is it okay to use a different cheese?

Feel free to experiment with your cheese selection. Swiss, mozzarella, Gruyère, or even pepper Jack can all add a different twist to your Tomato Soup and Grilled Cheese Casserole, but cheddar is wonderfully classic here.

Does the casserole get soggy?

Not at all if you follow the recipe steps! Baking the sandwiches first and letting them cool before cubing keeps them sturdy. They soak up some soup for tenderness but hold their shape for delicious, flavorful bites.

Can I make Tomato Soup and Grilled Cheese Casserole vegetarian?

Yes, it’s already vegetarian—as long as you use a rennet-free cheese and a vegetarian-friendly tomato soup. For vegan friends, swap to plant-based butter, non-dairy cheese, and use a vegan tomato soup plus egg replacer.

Can I prepare it in advance?

You sure can! Assemble everything through the step of adding cheese on top, then cover and refrigerate up to a day ahead. When ready to bake, let the casserole come to room temperature for about 15 minutes and bake as directed.

Final Thoughts

If you’re craving maximum coziness or need a guaranteed crowd-pleaser, you can’t go wrong with Tomato Soup and Grilled Cheese Casserole. It’s a nostalgic classic flipped into something new and shareable, destined to become a family favorite. Give it a try—you’ll have everyone asking for the recipe after just one bite!

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