Tomato Soup and Grilled Cheese Casserole Recipe

Introduction

This Tomato Soup and Grilled Cheese Casserole turns two classic comfort foods into a deliciously warm and cheesy bake. Perfect for family dinners, it combines crispy grilled cheese bites with a creamy tomato soup base for a cozy, satisfying meal.

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

Tips & Variations

• Use your favorite bread, like sourdough or whole wheat, for added flavor and texture.
• Try different cheese types, such as mozzarella or Monterey Jack, to customize the cheesiness.
• Add cooked bacon or sautéed onions to the casserole for extra savory notes.
• For a spicier kick, sprinkle a pinch of red pepper flakes into the soup mixture.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 350°F (175°C) oven for about 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the grilled cheese sandwiches and soup mixture separately and assemble the casserole just before baking. This makes it easy to enjoy fresh and hot when ready.

Can I freeze the casserole?

It’s best to freeze before baking. Assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

Tomato Soup and Grilled Cheese Casserole Recipe

Print Recipe

★★★★★

4.4 from 70 reviews

This comforting Tomato Soup and Grilled Cheese Casserole combines classic flavors into a hearty, cheesy baked dish. Golden grilled cheese sandwiches are cubed and baked in a rich tomato soup mixture, topped with Italian blend cheese for a bubbly, golden finish – perfect for a cozy family meal or gathering.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• 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
• 1 cup shredded Italian blend cheese

Soup and Seasoning

• 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

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 450°F (230°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Butter and Assemble Sandwiches: Spread 2 tablespoons of butter on one side of each bread slice. Place the buttered side down on a large baking sheet. Spread each slice’s top with softened cream cheese, then layer 2 slices of Cheddar cheese on top. Cover with the remaining bread slices to form sandwiches.
3. Butter Tops and Bake Sandwiches: Spread the remaining 2 tablespoons of butter on the top of each sandwich. Bake in the preheated oven for 12–14 minutes, flipping once halfway through, until the bread is golden and the cheese inside is melted. Remove and allow sandwiches to cool for at least 15 minutes. Then reduce oven temperature to 350°F (175°C).
4. Prepare Soup Mixture: In a medium bowl, whisk together the canned tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder until smooth. Stir in the chopped tomato for freshness and texture.
5. Cube Sandwiches: Cut the cooled grilled cheese sandwiches into 1-inch cubes for layering in the casserole.
6. Assemble Casserole: Pour the prepared tomato soup mixture into the greased baking dish. Evenly distribute the sandwich cubes over the soup, gently pressing them down to partially submerge them in the liquid. Sprinkle the shredded Italian blend cheese evenly over the top.
7. Bake the Casserole: Place the casserole in the oven and bake at 350°F (175°C) for 25–30 minutes. Bake until the casserole is golden brown, bubbly, and thoroughly heated through.

Notes

• Using day-old bread can help the sandwiches hold up better during baking without becoming too soggy.
• Feel free to swap Cheddar for your favorite melting cheese like Monterey Jack or Mozzarella.
• Letting the sandwiches cool before cubing ensures cleaner cuts and better texture in the casserole.
• This casserole can be prepared a few hours ahead and refrigerated before baking.
• For a spicier kick, add a pinch of crushed red pepper flakes to the soup mixture.

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