This tomato soup and grilled cheese casserole tastes like the classic combo: Campbell's tomato soup with grilled cheese sandwiches. The baked-in grilled cheese cubes are golden, melty, and delicious.
Ingredients
- 12 slices sourdough bread , ½-inch thick
- 0.25 cups butter , softened, divided
- 3 ounces cream cheese , softened
- 12 slices pre-sliced Cheddar cheese
- 2 cans condensed tomato soup , 10.5 ounce
- 1 cup tomato juice
- 2 large eggs
- 1 teaspoon Italian seasoning
- 0.5 teaspoons garlic powder
- 1 Roma tomato , seeded and chopped into ½-inch pieces
- 1 cup shredded Italian blend or Cheddar cheese
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
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3
Spread 6 slices of bread with 2 tablespoons butter on one side.
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4
Lay buttered slices of bread, butter side down, on an extra large baking sheet.
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5
Spread bread slices evenly with cream cheese.
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6
Top each bread slice with 2 slices of Cheddar cheese
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7
Top cheese with remaining bread slices.
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8
Spread tops of bread slices with 2 tablespoons butter.
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9
Bake sandwiches for 12 to 14 minutes, flipping once, until cheese is melted. Let sandwiches cool at least 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
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10
Meanwhile, prepare soup mixture. Whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder in a bowl. Stir in chopped tomato.
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11
Cut toasted sandwiches into 1-inch cubes.
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12
Pour soup mixture into prepared dish.
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13
Place cubes evenly over soup mixture in dish; pressing slightly to submerge in soup mixture.
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14
Sprinkle with shredded Italian blend cheese.
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15
Bake until heated through, golden brown, and cheese is melted, 25 to 30 minutes.
Nutrition Facts
Per serving
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