The first time I made this casserole it disappeared faster than I could slice it.
It takes the comfort of grilled cheese and the nostalgia of tomato soup and melts them into a single, shareable dish.
This version is forgiving, weeknight-friendly, and perfect for feeding a crowd without hovering over a stovetop.
Why You’ll Love This Recipe
- Hands-off once assembled — bake it while you do other things.
- All the oozy cheddar pull of a grilled cheese with a saucy, tomato-soaked base.
- Uses pantry staples and a can of soup for an easy weeknight dinner.
- Great for leftovers, potlucks, and kids who love familiar flavors.
The texture is the real selling point: toasted, buttery bread gives structure while layers of shredded sharp cheddar create pockets of molten cheese.
The tomato soup mixture seeps into the bread without turning it to mush, so each bite has a contrast of creamy soup, stringy cheddar, and a crisp, golden top finished with salty Parmesan.
That balance of crunchy, gooey, and saucy is what makes it feel indulgent and deeply satisfying.
"Made this for a chilly Sunday and everyone went back for seconds — childhood in a casserole dish!" — 5-star reader review
Key Ingredients
Thick slices of sturdy white or sourdough bread: Choose bread with a firm crumb and a sturdy crust so it holds the tomato soup without becoming gummy.
Artisan sourdough adds tang; store-bought thick-cut white is perfect if you want a neutral cradle for the cheese.
Sharp cheddar cheese, shredded (3–4 cups): Sharp cheddar gives the bold, savory backbone and melts into those glorious strings we all chase.
Grate from a block for better melt and flavor — pre-shredded cheese often contains anti-caking agents that can inhibit smooth melting.
Canned or homemade tomato soup (3 cups) + Milk or cream (1 cup): The soup is the sauce — canned keeps this recipe fast, while homemade deepens the flavor.
Cream or milk smooths the acidity and creates a custard-like soak; use cream for richness or milk for a lighter finish.
Butter: Butter does double duty — it browns the bread and adds rich flavor to each layer.
Salted butter is fine, but if you use unsalted, check seasoning at the end.
Full ingredient list:
- Thick slices of sturdy white or sourdough bread (about 8–10 slices)
- Butter, enough to butter both sides of the bread slices
- Sharp cheddar cheese, shredded (3–4 cups)
- Canned or homemade tomato soup (3 cups)
- Milk or cream (1 cup)
- Dried herbs such as basil and oregano (1–2 teaspoons total)
- Grated Parmesan cheese (1/2 cup)
Step-by-Step Instructions
Step 1: Prep and toast the bread
Butter both sides of each bread slice.
Lightly toast the buttered slices in a skillet over medium heat until they are golden brown and slightly crisp; you’re sealing the crust so it won’t sog out.
Pro Tip: If the skillet is smoking, the heat is too high — aim for a gentle, even browning.
Visual cue: the bread should be golden, not dark brown, and still pliable.
Step 2: Build the layers
Layer the toasted bread slices in a casserole dish, arranging them so they overlap slightly.
Between each slice, add a generous layer of shredded sharp cheddar cheese to recreate the classic grilled cheese texture inside the casserole.
Pro Tip: Push the cheese slightly out to the edges so it melts into little golden pockets.
Visual cue: you should see seams of cheese between bread slices before you pour the liquid.
Step 3: Make the tomato soup mixture
In a medium bowl, whisk together canned or homemade tomato soup with milk or cream, and dried herbs like basil and oregano.
Season lightly with salt and pepper; remember the Parmesan and cheddar add saltiness later.
Pro Tip: Let the soup sit a minute after whisking so any canned tang settles; taste for seasoning before pouring.
Visual cue: the mixture should be smooth and slightly loose — pourable but not watery.
Step 4: Combine and top
Pour the tomato soup mixture evenly over the layered bread and cheese in the casserole dish.
Press lightly with a spatula or back of a spoon so the bread absorbs the mixture but does not become soggy.
Sprinkle grated Parmesan cheese evenly on top to help form a golden crust.
Pro Tip: If the top looks dry, spoon a little of the leftover mix over the exposed bread edges.
Visual cue: the top should glisten slightly from the soup but show the knitted seams of bread and cheese.
Step 5: Bake and rest
Preheat oven to 375°F (190°C).
Bake the casserole for 25–30 minutes until the top is bubbly and golden brown.
Let it rest for 5–10 minutes before serving to allow it to set and enhance flavors.
Pro Tip: A 5–10 minute rest helps the inner layers finish thickening so you can slice neat squares.
Visual cue: the bubbling will calm and the center will stop wobbling when it’s ready.
Expert Tips for Success
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Heat control for toasting: Toast the buttered bread over medium or medium-low heat.
If your skillet is too hot, the outside chars before the butter fully melts and the interior won’t have time to form that protective seal.
Even, gentle heat produces an evenly browned crust that resists sogginess. -
Cheese selection and shredding: Use a block of sharp cheddar and grate it yourself.
Freshly grated cheese melts more uniformly and results in silkier strings and fewer dry clumps.
If you want extra creaminess, mix 1 cup of Monterey Jack or mild white cheddar with the sharp cheddar. -
Liquid ratio and soak time: The combo of 3 cups tomato soup to 1 cup milk/cream is calibrated to moisten without drowning the bread.
If you use a thinner soup or want a looser texture, reduce milk slightly or let the assembled dish rest 5–10 minutes before baking to allow controlled absorption. -
Herb and seasoning balance: Dried basil and oregano add warmth, but taste the soup-milk mixture before pouring.
Canned soups can be salty; adjust additional salt carefully, and remember the Parmesan on top contributes finish saltiness. -
Pan size and layer technique: Use a 9×13-inch dish for even baking.
If you use a smaller dish, the casserole will be deeper and require a few extra minutes; a larger dish will spread thinner and bake faster.
Aim for even layers so heat distributes consistently. -
Crisp top and browning: If the top is taking too long to brown but the inside is done, switch to broil for 1–2 minutes while watching closely.
Parmesan helps form a beautiful, slightly crunchy top, but broiling for too long will dry the surface. -
Handling leftovers: Let leftovers cool to room temperature before refrigerating in an airtight container to preserve texture.
Reheat gently (see Storage & Freezing section) to keep the cheese melty and the bread from drying. -
Serving suggestions: Serve with a side salad with acidic vinaigrette or a pile of pickles to cut through the richness.
A drizzle of basil oil or a sprinkle of flaky sea salt right before serving brightens the dish.
Storage & Freezing
To store in the fridge: Cool the casserole completely, then cover tightly with plastic wrap or an airtight lid.
It will keep well for 3–4 days; the flavors actually meld and improve slightly after a day.
To reheat from the fridge: Preheat oven to 350°F (175°C).
Reheat covered for 15–20 minutes until warmed through, then remove the cover and bake 5 minutes to refresh the top.
A microwave will work for single servings but may make the bread a bit softer.
To freeze: Portion the casserole into individual servings or freeze the whole dish wrapped tightly in plastic wrap and foil.
Label with the date; it will keep for up to 2 months.
Thaw overnight in the fridge before reheating.
To reheat from frozen: Best to thaw first overnight.
If reheating directly from frozen, bake at 375°F (190°C) for 45–60 minutes covered, then uncover for the last 10–15 minutes to brown the top.
Use a thermometer to ensure the center reaches 165°F (74°C).
Variations & Substitutions
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Upgrade the cheese mix: Swap half the cheddar for Gruyère or fontina for a nuttier, silkier profile.
These cheeses melt beautifully and add complexity without overpowering the tomato base. -
Add protein: Stir cooked bacon, diced ham, or shredded rotisserie chicken between layers for added substance.
Precook and drain extra-fatty meats to avoid greasiness. -
Make it vegetarian/low-sodium: Use a low-sodium or homemade tomato soup and add roasted vegetables like bell peppers or mushrooms instead of meat.
A bit of smoked paprika adds a savory punch if you remove bacon. -
Gluten-free options: Use a sturdy gluten-free loaf that grills well.
Be mindful that some gluten-free breads are more fragile; a light touch when pressing the layers will keep the texture pleasant.
Frequently Asked Questions
Q: Can I skip toasting the bread first?
A: You could, but toasting is a key step.
It seals the bread’s surface so it absorbs just enough tomato mixture without collapsing.
If you skip it you risk a soggy, paste-like interior.
A quick skillet toast only takes minutes and makes a big textural difference.
Q: Is canned tomato soup OK to use?
A: Yes — canned tomato soup makes this recipe fast and reliably flavorful.
If you use canned, taste the soup and adjust the milk and herbs; some brands are sweeter or saltier.
Homemade soup deepens flavor but isn’t necessary.
Q: How can I prevent a watery casserole?
A: Use thick, sturdy bread and toast it to create a slight barrier.
Don’t pour a watery soup directly over very soft bread; whisk with milk/cream and let the assembled dish sit 5 minutes to allow controlled absorption.
If your soup is thin, reduce milk slightly or use a little cornstarch slurry to thicken.
Q: Can I make this ahead for entertaining?
A: Absolutely.
Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours.
Bring it to room temperature for 20–30 minutes before baking and add a few extra minutes to the bake time if it’s chilled.
Q: What’s the best way to get neat slices when serving?
A: Let the casserole rest 5–10 minutes after baking so the cheese firms slightly.
Use a sharp knife, and clean it between cuts for the cleanest edges.
Final Thoughts
This grilled cheese and tomato soup casserole is comfort food made practical — it satisfies both the cravings for melty cheese and saucy tomato goodness with minimal fuss.
If you try it, come back and leave a star rating in the recipe card below and pin this to Pinterest so you can find it again.
Conclusion
For a quick reference on a similar home-style version, see this Tomato Soup and Grilled Cheese Casserole Recipe which inspired some assembly ideas.
If you want another tested variation with helpful photos, check out this Grilled Cheese & Tomato Soup Bake | Easy Casserole Recipe for additional inspiration.
Grilled Cheese and Tomato Soup Casserole
Ingredients
Main Ingredients
- 8–10 slices Thick slices of sturdy white or sourdough bread Choose bread with a firm crumb and a sturdy crust.
- 1 cup Butter Enough to butter both sides of the bread slices.
- 3–4 cups Sharp cheddar cheese, shredded Grate from a block for better melt and flavor.
- 3 cups Canned or homemade tomato soup Canned keeps this recipe fast, while homemade deepens flavor.
- 1 cup Milk or cream Use cream for richness or milk for a lighter finish.
- 1–2 teaspoons Dried herbs (basil and oregano) Adds warmth to the soup mixture.
- 1/2 cup Grated Parmesan cheese Sprinkled on top for a golden crust.
Instructions
Preparation
- Butter both sides of each bread slice.
- Lightly toast the buttered slices in a skillet over medium heat until golden brown and slightly crisp.
Layering
- Layer the toasted bread slices in a casserole dish, overlapping slightly and adding a layer of shredded cheddar cheese between each slice.
Tomato Soup Mixture
- In a bowl, whisk together the tomato soup, milk/cream, and dried herbs.
- Season lightly with salt and pepper.
Combining and Topping
- Pour the tomato soup mixture over the bread and cheese layers.
- Press lightly so the bread absorbs the mixture.
- Sprinkle grated Parmesan cheese on top.
Baking
- Preheat oven to 375°F (190°C) and bake the casserole for 25–30 minutes until bubbly and golden brown.
- Let it rest for 5–10 minutes before serving.
