Tomato Soup and Grilled Cheese Casserole
Transform a classic comfort duo into an irresistible, family-style casserole that's perfect for a cozy weeknight meal or a comforting brunch. Layers of buttery, cheesy grilled cheese sandwiches are nestled in a rich, herbed tomato soup base, then baked to golden, bubbling perfection. This dish elevates childhood favorites into a sophisticated yet incredibly satisfying experience.
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 10 minutes
Servings
6 generous servings
Keywords
Why This Recipe Delivers
- A comforting fusion of two beloved classics, offering a satisfying and nostalgic flavor profile.
- Perfect for feeding a crowd, making it an ideal family dinner or potluck dish.
- Simple to prepare with readily available ingredients, yet yields impressive results.
- Offers a delightful contrast of textures: crispy bread, gooey cheese, and a rich, creamy tomato base.
- Customizable with different cheeses or seasonings to suit various palates.
Ingredients
- 6 slices thick-cut white or sourdough bread
- 56 grams (4 tablespoons) unsalted butter, divided
- 170 grams (6 ounces) cream cheese, softened
- 12 slices (approximately 240 grams) sharp Cheddar cheese
- 1 can (305 grams or 320 ml) condensed tomato soup
- 470 ml (2 cups) tomato juice
- 2 large eggs, lightly beaten
- 5 ml (1 teaspoon) Italian seasoning
- 2.5 ml (1/2 teaspoon) garlic powder
- 1 large ripe tomato, roughly chopped (approximately 200-250 grams)
- 100 grams (1 cup) shredded Italian blend cheese (Parmesan, Mozzarella, Provolone blend)
Instructions
- Preheat your oven to 230°C (450°F). While the oven heats, lightly grease a 23×33 cm (9×13-inch) baking dish with a thin layer of butter or cooking spray. This prepares the dish to prevent sticking and ensures even baking.
- Take half of the butter, approximately 28 grams (2 tablespoons), and spread it evenly on one side of each of the six bread slices. Place these buttered slices butter-side down on an extra-large baking sheet, ensuring they are not overlapping.
- Evenly spread the softened cream cheese over the unbuttered side (the top) of each bread slice. This adds a wonderful tang and creamy texture to the finished grilled cheese. Layer two slices of Cheddar cheese on top of the cream cheese on each bread slice. This generous amount of cheese ensures maximum melt and flavor.
- Carefully place the remaining six bread slices on top of the cheese layers, creating six sandwiches. Spread the remaining 28 grams (2 tablespoons) of butter over the tops of these sandwiches. This second layer of butter contributes to a perfectly golden and crispy crust when baked.
- Bake the sandwiches in the preheated 230°C (450°F) oven for 12–14 minutes. Halfway through, around the 6-7 minute mark, carefully flip each sandwich to ensure both sides achieve a beautiful golden brown color and the cheese inside is wonderfully melted and gooey. Once baked, remove them from the oven and let them cool on the baking sheet for at least 15 minutes. This cooling period is crucial as it allows the sandwiches to firm up slightly, making them easier to cut without falling apart. While they cool, reduce the oven temperature to 175°C (350°F).
- In a large mixing bowl, whisk together the condensed tomato soup, tomato juice, beaten eggs, Italian seasoning, and garlic powder until well combined and smooth. The eggs will act as a binder, helping the casserole set, while the seasonings infuse the soup with aromatic depth. Gently stir in the chopped fresh tomato. The fresh tomato adds bursts of juicy flavor and texture to the soup base.
- Once the grilled cheese sandwiches have cooled sufficiently, cut them into approximately 2.5 cm (1-inch) cubes. Uniform cubes will ensure even distribution throughout the casserole.
- Pour the prepared tomato soup mixture into the greased 23×33 cm (9×13-inch) baking dish. Evenly distribute the grilled cheese cubes over the top of the soup mixture. Gently press the cubes down a bit to submerge them partially in the liquid. This ensures they absorb the flavors and remain moist during baking.
- Sprinkle the shredded Italian blend cheese evenly over the top of the casserole. This will create a beautiful, melted, cheesy crust.
- Bake the casserole in the preheated 175°C (350°F) oven for 25–30 minutes, or until the top is golden brown, the edges are bubbling vigorously, and the casserole is thoroughly heated through. A gentle jiggle of the dish should show that the liquid has set. Let the casserole rest for a few minutes before serving to allow it to firm up slightly.
Tools You’ll Need
- 9×13-inch (23×33 cm) baking dish
- Extra-large baking sheet
- Large mixing bowl
- Whisk
- Spatula or butter knife
- Sharp knife for cutting sandwiches
Essential Success Tips
- Ensure your cream cheese is truly softened to room temperature for easy, smooth spreading. Cold cream cheese will tear the bread.
- Do not skip the cooling step for the grilled cheese sandwiches. This allows them to firm up, making them much easier to cube without squishing the cheese out.
- For the crispiest top, pre-bake the grilled cheese sandwiches until truly golden brown before cubing and adding to the casserole.
- Adjust the amount of Italian seasoning and garlic powder to your taste. A pinch of red pepper flakes can add a subtle kick.
- Allow the casserole to rest for 5-10 minutes after baking before serving. This helps the casserole set and prevents it from being too soupy.
Professional Cooking Secrets
- To achieve a deeply caramelized and flavorful grilled cheese base, consider using a good quality sourdough or rustic artisan bread. The texture holds up exceptionally well in the casserole.
- For an extra layer of umami, try adding a tablespoon of Worcestershire sauce or a teaspoon of balsamic vinegar to the tomato soup mixture. It enhances the depth of the tomato flavor without overpowering the dish.
- If you want to prepare this ahead, you can assemble the soup base and cube the grilled cheese sandwiches separately. Combine and bake just before serving for optimal texture and freshness.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- For a spicier kick, add a pinch of red pepper flakes to the tomato soup mixture.
- Consider adding cooked, crumbled sausage or browned ground beef to the tomato soup mixture for a heartier, meat-lover's version.
- You can swap Cheddar for Gruyere or Monterey Jack cheese for a different flavor profile in the grilled cheese.
Frequently Asked Questions
Can I use different types of bread for the grilled cheese?
Absolutely! While thick-cut white or sourdough works best, you can experiment with brioche for a richer flavor or even a hearty whole wheat bread. Just ensure it's sturdy enough to hold up when cubed and baked in the soup.
How do I know when the casserole is fully cooked?
The casserole is done when the top is golden brown, the edges are visibly bubbling, and the soup mixture around the bread cubes appears set, not watery. You can gently insert a knife into the center; if it comes out mostly clean with a creamy consistency, it's ready.
Can this be made vegetarian or gluten-free?
This recipe is already vegetarian. To make it gluten-free, simply substitute the regular bread with your favorite gluten-free bread slices, ensuring they are sturdy enough for grilling and baking.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 25g, Fat: 35g, Carbs: 40g, Sodium: 1200mg (Estimates based on typical ingredient values and serving size. Actual values may vary.)
Allergy Information
Contains dairy (butter, cream cheese, Cheddar, Italian blend cheese), eggs, and gluten (bread). For a gluten-free version, substitute with gluten-free bread. Those with dairy allergies should avoid this dish or seek suitable dairy-free alternatives.
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