Name: Tomato Soup and Grilled Cheese Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-489310H42M7S
Cuisine: American
Ingredients: 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; 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

Jump to Recipe· 4.2 from 12 reviews

I absolutely adore comfort food, especially when it brings together two nostalgic classics in one delicious dish. That’s why I’m thrilled to share this Tomato Soup and Grilled Cheese Casserole Recipe with you. It captures the cozy warmth of creamy tomato soup and the melty, golden goodness of grilled cheese sandwiches, but baked together in a way that feels fresh and exciting. Every bite sends me back to those happy childhood memories, but with a grown-up twist that’s perfect for sharing with friends and family.

Why You’ll Love This Tomato Soup and Grilled Cheese Casserole Recipe

What really gets me about this Tomato Soup and Grilled Cheese Casserole Recipe is the combination of flavors and textures. The savory, slightly tangy tomato soup base is rich and comforting, while the grilled cheese cubes lend that irresistible crunch and gooey cheese pull that I find absolutely irresistible. The cream cheese layer on the bread adds just the right hint of creaminess, elevating this beyond your average soup and sandwich combo. Honestly, it’s like your favorite childhood comfort food got a cozy, updated makeover.

Beyond flavor, I appreciate how straightforward this recipe is. I love recipes that don’t demand a dozen complicated ingredients or steps but still deliver mouthwatering results—and this casserole totally fits the bill. It’s perfect for busy weeknights when you want comfort but don’t want to fuss. Plus, it’s great for casual gatherings or even a holiday side dish that’s a little unexpected but guaranteed to please. For me, it’s the kind of dish that turns an ordinary meal into a special occasion without a lot of extra effort.

Ingredients You’ll Need

The image shows a flat lay of different cooking ingredients arranged on a white marbled surface. At the bottom left, there is a white plate with several slices of white bread stacked in a fan shape. Near the center, a small white bowl contains minced garlic, next to a similar bowl with chopped green herbs. To the right, a white plate holds neatly stacked slices of pale yellow cheese. Above these, a larger white bowl is filled with chopped white onions. On the top left, a clear measuring cup holds whole peeled tomatoes in bright red sauce. Surrounding these main ingredients are small white bowls and cups with various spices, a small amount of green oil, honey, pepper, salt, and a stick of pale yellow butter partly wrapped in paper. A glass measuring cup filled with a golden-brown liquid sits toward the top right. All items have a clear texture and color contrast on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient feels essential and plays a crucial role in building layers of taste and texture—from the tangy tomato soup base to the buttery, grilled bread cubes and the blend of cheeses that melt perfectly into every bite.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Sourdough bread: The tangy flavor and sturdy texture are perfect for holding up against the soup soak.
Butter: Spreading butter on the bread ensures a golden, crispy crust that’s packed with richness.
Cream cheese: Adds an unexpected creamy layer that makes each bite smooth and luscious.
Cheddar cheese slices: Classic sharp cheddar melts beautifully to give that gooey grilled cheese magic.
Condensed tomato soup: The flavorful, concentrated base that gives this casserole its comforting tomato flavor.
Tomato juice: Lightens the soup base while intensifying tomato flavor and keeping the texture perfect.
Eggs: Helps bind the soup and grilled cheese cubes together so it bakes into a cohesive casserole.
Italian seasoning and garlic powder: Add a herby, savory kick that complements the tomato’s natural sweetness.
Roma tomato: Adds freshness and a pop of color throughout the casserole.
Shredded Italian blend or Cheddar cheese: Sprinkled on top to create a bubbly, golden cheese crust.

Directions

Step 1: Gather all your ingredients and preheat your oven to 450 degrees F (230 degrees C). Grease a 9×13-inch baking dish so the casserole doesn’t stick later.

Step 2: Spread butter on one side of 6 slices of sourdough bread. Place the buttered-side down on a large baking sheet—this ensures the bread crisps nicely when baking.

Step 3: Evenly spread the softened cream cheese on each bread slice. This creamy layer is what makes the grilled cheese cubes extra indulgent.

Step 4: Top the cream cheese spreads with two slices of cheddar cheese per bread slice, then cover with the remaining 6 slices of bread. Spread butter on the tops of these slices as well.

Step 5: Bake the sandwiches for 12 to 14 minutes, flipping once halfway through, until the cheese is melted and the bread is golden brown. Then, let the sandwiches cool for at least 15 minutes. Meanwhile, reduce your oven temperature to 350 degrees F (175 degrees C).

Step 6: In a bowl, whisk together both cans of condensed tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder until fully combined. Stir in the chopped Roma tomato for added texture and freshness.

Step 7: Cut the toasted grilled cheese sandwiches into 1-inch cubes and evenly spread the tomato soup mixture in your prepared baking dish.

Step 8: Place the grilled cheese cubes evenly over the soup mixture, gently pressing them slightly down so they partially submerge.

Step 9: Sprinkle shredded Italian blend or cheddar cheese over the top.

Step 10: Bake the entire casserole at 350 degrees F for 25 to 30 minutes, until bubbly, golden brown, and the cheese on top is beautifully melted.

Servings and Timing

This comforting casserole makes about 10 hearty servings, perfect for feeding a large family or a cozy crowd of friends. It takes roughly 20 minutes to prep everything—mostly for getting those grilled cheese sandwiches just right—and about 40 minutes to bake, totaling one hour from start to finish, including cooling time for the sandwiches before assembling. The resting time after baking helps the flavors meld beautifully, ensuring every spoonful is satisfying and delicious.

How to Serve This Tomato Soup and Grilled Cheese Casserole Recipe

The image shows a square metal pan with baked casserole inside, mostly covered with golden brown toasted bread cubes on top. The casserole has a creamy, slightly browned layer just beneath the bread, with bits of melted cheese and small red spots of sauce peeking through. A square piece has been taken out from one corner, and a silver spoon is lifting a square portion garnished lightly with green herbs. The pan is placed on a dark wooden surface with clear texture showing through its grain. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this casserole, I love keeping it simple and letting the dish shine as the centerpiece. It tastes fantastic hot out of the oven, with the cheese bubbling and the soup base perfectly warmed. For a cozy family dinner, I like to pair it with a crisp green salad dressed lightly with balsamic vinaigrette to cut through the richness. Roasted vegetables on the side, like asparagus or Brussels sprouts, also make a lovely complement.

To add a touch of freshness and color, I sometimes garnish the casserole with a sprinkle of chopped fresh basil or parsley right before serving. It not only looks inviting but adds a subtle herbal brightness. If I’m serving this for a casual lunch or brunch, I’ll offer some crunchy pickles or a tangy coleslaw alongside to balance the creamy textures.

For drink pairings, I adore a chilled glass of crisp white wine like Sauvignon Blanc or a lightly citrusy sparkling water with a splash of lemon. If you’re hosting a cozy evening in, a warm apple cider or even a light, fruity cocktail pairs wonderfully as well. This Tomato Soup and Grilled Cheese Casserole Recipe is perfect for weeknight dinners, casual gatherings, or anytime you want a comforting, crowd-pleasing meal.

Variations

I’ve experimented with this recipe in a few ways, and it’s surprisingly versatile. If you want to switch up the cheese, try using Gruyère or Monterey Jack for a different melt and flavor profile. For a little smoky depth, adding a handful of cooked bacon or caramelized onions inside the grilled cheese layer is heavenly. You can also swap the sourdough for a hearty whole wheat or even gluten-free bread if you’re accommodating dietary preferences.

For those following a vegetarian or even vegan diet, I’ve had success subbing the cheddar and cream cheese with plant-based alternatives, and using a vegan-friendly tomato soup. Just keep in mind the baking times might vary slightly. Another twist I love is adding fresh herbs like thyme or oregano into the soup mixture for an aromatic boost. If you’re short on time, you can also make the grilled cheese sandwiches ahead, refrigerate, then assemble and bake the casserole on another day—super convenient!

Cooking methods can be varied too. A few times, I experimented by cooking the casserole in a slow cooker on low for a couple of hours, which yields a softer, stew-like texture. Or I’ve popped individual portions in ramekins for a charming presentation perfect for intimate dinners. However you choose to make it, this recipe invites your creativity.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store this casserole in an airtight container in the refrigerator. It keeps well for up to 3 days, which is perfect for enjoying lunch or dinner the next day. I recommend using glass or BPA-free plastic containers to maintain freshness and avoid absorbing any odors from the fridge.

Freezing

I’ve frozen this casserole successfully, usually by portioning it out into smaller containers or freezer-safe bags. Because of the eggs and dairy, I suggest freezing it for no longer than 1 to 2 months to keep the flavors intact. Make sure it’s fully cooled before freezing, and seal it tightly to prevent freezer burn.

Reheating

The best way I’ve found to reheat this casserole is gently in the oven at 325 degrees F, covered loosely with foil so it doesn’t dry out, for about 15–20 minutes or until warmed through. Avoid microwaving if you want to preserve the crispiness of the grilled cheese cubes; if you must use a microwave, heat on medium power in short bursts and check often to prevent sogginess. Adding a light sprinkle of cheese on top before reheating can revive the melted cheese goodness.

FAQs

Can I use fresh tomato soup instead of condensed tomato soup?

Absolutely! If you prefer to make your own tomato soup from scratch, you can. Just be mindful that homemade soup might have a thinner consistency, so you may need to reduce the added tomato juice or adjust the egg quantity to maintain the casserole’s structure.

Is this recipe gluten-free?

Not as written, because of the sourdough bread, but you can easily use gluten-free bread slices to accommodate gluten sensitivities. Just choose a sturdy gluten-free bread that can hold up to baking and soaking without falling apart.

Can I make this casserole vegetarian or vegan?

Yes! For vegetarian, simply ensure your cheeses and condensed soup are vegetarian-friendly. To make it vegan, use plant-based cheese substitutes and a vegan tomato soup. You may also want to replace eggs with a flaxseed or chia egg to help bind the casserole.

What’s the best way to toast the grilled cheese before adding it to the casserole?

I bake the assembled grilled cheese sandwiches in the oven at 450 degrees F until the cheese is melted and the bread is golden, flipping once. This method is hands-off and ensures even crispness and gooey cheese without frying.

Can I use other types of cheese in this recipe?

Definitely! While cheddar is classic, feel free to experiment with mozzarella for extra meltiness, Swiss for nuttiness, or even sharp provolone for a tangy twist. Mixing cheeses can also create a rich depth of flavor that’s delicious.

Conclusion

I truly hope you fall in love with this Tomato Soup and Grilled Cheese Casserole Recipe as much as I have. It’s a comforting, crowd-pleasing dish that feels special but is so easy to make—and that’s a combination I just can’t resist. Whether you’re feeding hungry family members or looking for a cozy meal to warm your soul, this casserole delivers every time. Give it a try and enjoy the melty, savory magic that comes from bringing two classics together in one unforgettable dish.