Grilled Cheese and Tomato Soup Casserole
A comforting casserole that merges the beloved flavors of grilled cheese and tomato soup into a satisfying, shareable dish perfect for weeknight dinners and gatherings.
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.
Notes
Serve with a side salad or pickles to cut through the richness. Leftovers can be stored in airtight containers for up to 3-4 days, and can be reheated easily.