Description
This comforting tomato soup and grilled cheese casserole combines the beloved flavors of classic Campbell’s tomato soup with golden, melty grilled cheese cubes baked right into the dish. It’s an easy-to-make casserole that delivers a nostalgic and satisfying meal perfect for cozy lunches or dinners.
Ingredients
Bread and 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 Mixture
- 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
- Gather Ingredients: Collect all the required ingredients to prepare the casserole.
- Preheat and Prepare Baking Dish: Preheat your oven to 450°F (230°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Butter Bread Slices: Spread 2 tablespoons of softened butter on one side of 6 slices of sourdough bread.
- Toast Buttered Bread: Place the buttered sides of the 6 bread slices down on an extra large baking sheet. Bake to toast for about 12-14 minutes, flipping once halfway through, until cheese is melted and bread is golden. Let cool for at least 15 minutes. Reduce oven temperature to 350°F (175°C).
- Assemble Sandwiches with Cheese: Spread cream cheese evenly on the untoasted side of the 6 toasted bread slices. Layer 2 slices of pre-sliced Cheddar cheese on top of the cream cheese. Then top each with one of the remaining bread slices and spread the tops with the remaining 2 tablespoons butter.
- Prepare Soup Mixture: In a bowl, whisk together the condensed tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder until smooth. Stir in the chopped Roma tomato pieces.
- Cube Sandwiches: Cut the assembled toasted sandwiches into 1-inch cubes to create bite-sized pieces.
- Layer in Baking Dish: Pour the prepared soup mixture into the greased 9×13-inch baking dish. Arrange the sandwich cubes evenly over the soup, pressing slightly so they submerge into the mixture.
- Add Cheese Topping and Bake: Sprinkle the shredded Italian blend or Cheddar cheese over the top. Bake the casserole at 350°F (175°C) for 25 to 30 minutes until heated through, the cheese is melted, and the top is golden brown.
- Serve Warm: Remove from oven and let cool slightly before serving this hearty and nostalgic tomato soup and grilled cheese casserole.
Notes
- Use sourdough bread for the best texture and flavor balance.
- Feel free to substitute Italian blend cheese with all Cheddar or any favorite melting cheese.
- You can prepare the toasted sandwiches ahead of time and refrigerate before assembling the casserole.
- Pressing the sandwich cubes into the soup mixture ensures they soak up flavor and remain moist.
- Adjust baking time slightly if your oven runs hot or if you use a different casserole dish size.
