Tomato soup and grilled cheese is a nostalgic, comforting meal that has stood the test of time. This casserole version combines the two classics into one easy, hearty dish, perfect for cozy nights in. With layers of crispy grilled cheese cubes, a rich tomato-infused base, and a cheesy golden topping, this recipe is sure to become a family favorite.
What is Tomato Soup and Grilled Cheese Casserole?
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This casserole transforms the classic pairing of tomato soup and grilled cheese into a one-pan meal. The base consists of a creamy, flavorful tomato soup mixture made with condensed soup, tomato juice, diced tomatoes, eggs, and spices. Mini grilled cheese sandwiches, made with sourdough bread and a combination of cheeses, are baked separately before being cubed and layered on top of the soup base. The dish is then finished with shredded cheese and baked to perfection, resulting in a golden, bubbly crust with a soft, savory interior.
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Ingredients
- Sourdough bread – Sturdy and crispy when toasted, making it ideal for grilled cheese.
- Butter – Enhances flavor and promotes browning.
- Cheese – A combination of cream cheese, Cheddar, and shredded Italian blend or Cheddar for a melty, rich texture.
- Tomatoes – Condensed tomato soup, tomato juice, and diced Roma tomatoes provide depth and fresh, tangy flavor.
- Eggs – Help thicken the soup mixture and bind everything together.
- Spices – Italian seasoning and garlic powder add subtle garlicky and herbaceous notes.
How to Make Tomato Soup and Grilled Cheese Casserole
Step 1: Prepare the Grilled Cheese
- Preheat oven to 375°F.
- Butter slices of sourdough bread and assemble sandwiches with cream cheese and Cheddar.
- Bake on a sheet pan, flipping halfway, until golden brown.
- Let cool slightly, then cut into cubes.
Step 2: Make the Tomato Soup Base
- In a bowl, whisk together condensed tomato soup, tomato juice, diced tomatoes, beaten eggs, garlic powder, and Italian seasoning.
- Pour the mixture into a greased 9×13-inch baking dish.
Step 3: Assemble and Bake
- Spread the grilled cheese cubes evenly over the soup mixture.
- Sprinkle shredded cheese over the top.
- Bake at 375°F for 25–30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Conclusion
This Tomato Soup and Grilled Cheese Casserole is a comforting twist on the classic pairing, delivering all the familiar flavors in a warm, baked dish. Whether for a weeknight dinner, a potluck, or a cozy family meal, this casserole is sure to be a hit.
Frequently Asked Questions
Q. Can I Use a Different Type of Bread?
A: Yes! While sourdough provides a great texture, you can use French bread, whole wheat, or even brioche for a slightly sweeter touch.
Q. Can I Add Meat or Vegetables?
A: Absolutely! Cooked bacon, ham, or sautéed mushrooms would add extra flavor and texture.
Q. How Do I Store Leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F for the best results.
Q. Can I Make This Ahead of Time?
A: Yes! Assemble the casserole, cover, and refrigerate overnight. Bake when ready to serve.
Enjoy this easy and delicious casserole that brings a nostalgic favorite to a whole new level!