Tomato Soup and Grilled Cheese Casserole Recipe

Introduction

This Tomato Soup and Grilled Cheese Casserole combines two classic comfort foods into one delicious, baked dish. Creamy, cheesy sandwiches soak up a flavorful tomato mixture, then bake to golden perfection—perfect for cozy family dinners.

Ingredients

• 6 slices of bread
• 4 tablespoons butter, divided
• 6 ounces cream cheese, softened
• 12 slices Cheddar cheese
• 1 (10.75 ounce) can tomato soup
• 2 cups tomato juice
• 2 large eggs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 large tomato, chopped
• 1 cup shredded Italian blend cheese

Instructions

1. Step 1: Preheat oven to 450°F (230°C) and grease a 9×13-inch baking dish.
2. Step 2: Spread 2 tablespoons of butter on one side of each bread slice. Place buttered sides down on an extra-large baking sheet.
3. Step 3: Spread cream cheese evenly on the unbuttered side of each bread slice. Top each with 2 slices of Cheddar cheese, then cover with the remaining bread slices to form sandwiches.
4. Step 4: Spread the remaining butter on top of the sandwiches. Bake for 12–14 minutes, flipping once, until golden and cheese has melted. Let cool at least 15 minutes. Reduce oven temperature to 350°F (175°C).
5. Step 5: In a bowl, whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder. Stir in chopped tomato.
6. Step 6: Cut cooled sandwiches into 1-inch cubes.
7. Step 7: Pour the tomato mixture into the prepared baking dish. Evenly distribute the sandwich cubes over the top, pressing lightly to submerge them in the liquid.
8. Step 8: Sprinkle shredded Italian blend cheese over the casserole.
9. Step 9: Bake for 25–30 minutes, until the top is golden brown, bubbling, and heated through.

Tips & Variations

• Use your favorite bread type, such as sourdough or whole wheat, for added flavor and texture.
• Swap Cheddar for mozzarella or Monterey Jack for a milder cheese taste.
• Add fresh basil or oregano to the tomato mixture for extra herbaceous notes.
• For a vegetarian option, ensure the tomato soup and cheeses do not contain animal rennet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the baking step, cover it, and refrigerate overnight. Bake it fresh the next day for best results.

Can I use fresh tomato sauce instead of canned soup?

Yes, but keep in mind fresh tomato sauce may be less thick, so consider reducing it slightly or adding a bit of tomato paste to maintain the right consistency.

Tomato Soup and Grilled Cheese Casserole Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

This comforting Tomato Soup and Grilled Cheese Casserole combines classic grilled cheese sandwiches with a rich tomato soup base, all baked together to create a warm, cheesy, and savory casserole perfect for cozy meals.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread and Cheese

• 6 slices of bread
• 4 tablespoons butter, divided
• 6 ounces cream cheese, softened
• 12 slices Cheddar cheese

Soup Mixture

• 1 (10.75 ounce) can tomato soup
• 2 cups tomato juice
• 2 large eggs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 large tomato, chopped

Topping

• 1 cup shredded Italian blend cheese

Instructions

1. Preheat and prepare baking dish: Preheat your oven to 450°F (230°C) and grease a 9×13-inch baking dish to prevent the casserole from sticking.
2. Prepare the bread slices: Spread one side of each of the 6 bread slices with 2 tablespoons of butter total, then place the buttered sides down on an extra-large baking sheet.
3. Assemble grilled cheese sandwiches: Evenly spread softened cream cheese on the top side of each bread slice. Then add 2 slices of Cheddar cheese per slice. Top each with remaining bread slices, forming sandwiches, and spread the tops with the remaining butter.
4. Bake sandwiches: Bake the sandwiches for 12–14 minutes, flipping once halfway through, until golden brown and cheese inside has melted. Let them cool for at least 15 minutes to firm up.
5. Reduce oven temperature: Lower the oven temperature to 350°F (175°C) in preparation for baking the casserole.
6. Prepare tomato soup mixture: In a bowl, whisk together the canned tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder. Stir in the chopped fresh tomato for added texture and flavor.
7. Cut sandwiches into cubes: Once cooled, cut the grilled cheese sandwiches into 1-inch cubes to ensure even layering in the casserole.
8. Assemble the casserole: Pour the tomato soup mixture into the greased baking dish. Spread the sandwich cubes evenly over the soup, pressing lightly to submerge them in the liquid.
9. Add topping cheese: Sprinkle the shredded Italian blend cheese over the top of the layered casserole for a flavorful, melted topping.
10. Bake the casserole: Bake for 25–30 minutes at 350°F (175°C) until the casserole is bubbling, golden brown, and thoroughly heated through.

Notes

• Letting the grilled cheese sandwiches cool before cutting helps maintain their shape in the casserole.
• Using Italian blend cheese on top adds a nice melty, savory crust. You can substitute with mozzarella or more Cheddar if preferred.
• This dish can be made ahead of time: prepare the sandwiches and soup mixture, then assemble and refrigerate before baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: tomato soup casserole, grilled cheese casserole, baked grilled cheese, comfort food, easy casserole, cheesy tomato soup