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Tomato Soup and Grilled Cheese Casserole Recipe

Tomato Soup and Grilled Cheese Casserole Recipe

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4.5 from 50 reviews

This tomato soup and grilled cheese casserole brings the classic comfort food combo into one cozy, crowd-pleasing bake. Cheesy sourdough sandwiches are toasted, chopped, and layered into a creamy, flavorful tomato soup base, then topped with more melty cheese and baked until golden. It’s the heartwarming, nostalgic flavors you love, delivered casserole-style—perfect for an easy family dinner or potluck.

  • Total Time: 1 hr
  • Yield: 10 servings

Ingredients

Bread & 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 Base

  • 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

  1. Prepare the Baking Dish & Oven: Preheat your oven to 450°F (230°C). Grease a 9×13-inch baking dish and set aside.
  2. Assemble the Sandwiches: Spread 2 tablespoons of softened butter over one side of 6 slices of sourdough bread. Place these, butter-side down, on a large baking sheet. Spread cream cheese evenly over each slice. Top each with 2 slices of Cheddar cheese, then cover with the remaining bread slices.
  3. Butter & Bake Sandwiches: Spread the remaining 2 tablespoons of butter over the tops of the sandwiches. Bake in the preheated oven for 12 to 14 minutes, flipping partway through, until the cheese is melted and the bread is golden. Allow sandwiches to cool for at least 15 minutes. Lower oven temperature to 350°F (175°C).
  4. Prepare the Soup Mixture: In a large bowl, whisk together condensed tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder until smooth. Stir in the chopped Roma tomato.
  5. Cut Sandwiches: Once cooled, cut the baked sandwiches into 1-inch cubes.
  6. Assemble Casserole: Pour the soup mixture into your prepared baking dish. Evenly arrange the sandwich cubes over the soup, gently pressing them down to slightly submerge in the liquid.
  7. Top & Bake: Sprinkle shredded Italian blend or Cheddar cheese evenly over the top. Bake casserole at 350°F for 25 to 30 minutes, or until it is heated through, bubbly, golden, and the cheese is melty.
  8. Serve: Let the casserole sit for about 5 minutes before serving to allow it to set slightly for easy scooping.

Notes

  • Use any sturdy bread, such as country loaf or French bread, if sourdough isn’t available.
  • Try switching up the cheeses—Pepper Jack or mozzarella work deliciously.
  • Letting the sandwiches cool makes them easier to cut into neat cubes.
  • Add fresh herbs like basil or parsley for extra flavor right before serving.
  • The casserole can be assembled ahead and baked just before serving.
  • Author: ELLA
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Main-course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/10 of casserole
  • Calories: 342
  • Sugar: 9g
  • Sodium: 768mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 13g
  • Cholesterol: 71mg

Find it online: https://ellarecipe.com/tomato-soup-and-grilled-cheese-casserole-recipe/