There’s something deeply nostalgic about the combination of tomato soup and grilled cheese—but what if I told you that you could capture all that cozy, melty goodness in one bubbling casserole? Tomato Soup and Grilled Cheese Casserole is comfort food reinvention at its finest: creamy tomato soup, golden cheesy bread cubes, and a bubbly cheese topping all baked together for the ultimate family dinner or potluck pleasure.
Why You’ll Love This Recipe
- Ultimate Comfort: All the nostalgic flavors of tomato soup and melty grilled cheese, but in an effortlessly scoopable, shareable dish.
- Perfect for a Crowd: No more standing at the stove flipping sandwiches—this casserole serves 10, making it potluck and family dinner gold!
- Crispy, Creamy Texture: The toasty bread cubes soak up savory soup while crispy cheese on top adds irresistible crunch with each bite.
- Incredibly Adaptable: Whether you’re a veggie lover, spice seeker, or cheese fanatic, you can easily tailor this classic to make it your own.
Ingredients You’ll Need
The magic of Tomato Soup and Grilled Cheese Casserole comes from just a handful of honest, familiar ingredients—but each one is crucial for hitting those beloved textures and flavors. Think crusty sourdough, velvety tomato soup, a trio of cheeses, and a sprinkle of seasonings to weave everything together.
- Sourdough Bread: The hearty tang of sourdough holds up beautifully, giving toasty bread cubes that won’t easily go soggy.
- Butter: Softened butter creates those golden, crisp edges we crave in a classic grilled cheese, infusing rich flavor throughout.
- Cream Cheese: A thin swipe of cream cheese adds surprising creaminess and a subtle tang, melting right into the cheese layer.
- Cheddar Cheese Slices: The melt factor and bold cheddar flavor bring authentic grilled cheese vibes (pre-sliced makes assembly a breeze!).
- Condensed Tomato Soup: This pantry staple thickens into a creamy, nostalgic tomato base that bakes up perfectly.
- Tomato Juice: Intensifies tomato flavor and keeps the casserole moist without being runny.
- Eggs: The “secret” to luscious texture—eggs help set the soup layer into a sliceable, almost soufflé-like custard.
- Italian Seasoning & Garlic Powder: A dash of herbs and garlic wakes up the tomato and cheese and gives each bite a homey depth.
- Roma Tomato: A handful of fresh chopped tomato adds juicy pops of sweetness and color.
- Shredded Italian Blend or Cheddar Cheese: One last cheesy flourish on top, so every bite is gooey and irresistible.
Variations
This Tomato Soup and Grilled Cheese Casserole is basically a canvas for creativity! Whether you’re looking to lighten things up, sneak in more veggies, or dial up the decadence, you can easily make this recipe your own with a few clever swaps.
- Meaty Upgrade: Add chopped cooked bacon, prosciutto, or even sauteed Italian sausage for a heartier, smoky flavor.
- Veggie-Packed: Stir in a handful of baby spinach, roasted peppers, or caramelized onions with the soup layer for extra color and nutrition.
- Gluten-Free Swap: Use your favorite gluten-free bread; it’ll toast up just as beautifully with those cheesy flavors.
- Spicy Kick: Add a pinch of red pepper flakes, pepper jack cheese, or a dash of hot sauce for grown-up heat.
- Vegan Version: Use plant-based cheeses, vegan butter, and a non-dairy condensed tomato soup to create a satisfying vegan twist.
How to Make Tomato Soup and Grilled Cheese Casserole
Step 1: Toast Grilled Cheese Sandwiches
Start by assembling those classic grilled cheese sandwiches with a twist—sourdough slices on the outside, a dreamy layer of cream cheese, and plenty of Cheddar tucked inside. Butter the bread generously so you get a perfectly toasted, golden crust, then bake the sandwiches in a hot oven until the cheese melts and the outsides are crisp and deeply golden. This step truly unlocks that authentic grilled cheese flavor!
Step 2: Prepare the Tomato Soup Mixture
While your sandwiches are cooling (let them rest so they slice neatly), whisk together condensed tomato soup, tangy tomato juice, eggs, a sprinkle of Italian seasoning and garlic powder, and your chopped Roma tomato. The eggs are your secret here—they bake up with the soup into a creamy, almost soufflé-like base for your bread cubes.
Step 3: Assemble and Layer
Cut the cooled grilled cheese sandwiches into chunky, bite-sized cubes—don’t worry if some cheese oozes out, that’s part of the magic. Pour your tomato soup mixture into the greased baking dish, then scatter the bread cubes evenly over the top, gently pressing them down so they begin to soak up the luscious soup. Sprinkle generously with shredded cheese for a bubbling, golden top.
Step 4: Bake to Perfection
Slide your assembled casserole into the oven (now at a slightly lower temperature) and bake until the tomato soup layer is set, the bread cubes are crispy at the edges, and the cheese on top is melted and just starting to brown. Let it rest for a few minutes before scooping—this helps those creamy layers hold together and fills your kitchen with the most inviting aroma!
Pro Tips for Making Tomato Soup and Grilled Cheese Casserole
- Choose Sourdough for Sturdiness: Look for a rustic loaf with a hearty crust—this keeps your casserole from getting mushy and delivers that craveable, chewy bite in every forkful.
- Let Sandwiches Cool Before Cubing: Patience pays off—cool sandwiches slice into clean, cheesy cubes that hold their shape in the bake.
- Don’t Skimp on the Cheese Topper: A final shower of shredded cheese ensures that signature bubbly finish with crispy edges and gooey pockets.
- Customize the Soup Layer: Feel free to add chopped fresh basil, a dash of smoked paprika, or even a swirl of cream if you’re feeling decadent—this layer is your blank canvas.
How to Serve Tomato Soup and Grilled Cheese Casserole
Garnishes
Whip up an ultra-cozy atmosphere by finishing your Tomato Soup and Grilled Cheese Casserole with a flourish of fresh herbs—think chopped basil, parsley, or even snipped chives. A grinding of black pepper or a swirl of extra-virgin olive oil elevates the flavors beautifully, and if you love a bit of richness, a dollop of sour cream or crème fraîche on each serving is dreamy.
Side Dishes
This casserole is already hearty and packed with flavor, but it pairs well with a light, refreshing salad—try arugula with a lemony vinaigrette or a crisp cucumber-tomato mix. If you’re serving for brunch, add a bowl of seasonal fruit or a platter of roasted vegetables for balance. A glass of iced tea or a lively mocktail is never out of place here, either!
Creative Ways to Present
For a playful twist, serve individual portions of Tomato Soup and Grilled Cheese Casserole in heatproof mugs or ramekins—just layer and bake as usual. Hosting a party? Try baking mini versions in a muffin pan for perfect party bites. If you love family-style, bring the whole bubbling casserole straight to the table and let everyone help themselves. Don’t forget a big serving spoon and plenty of napkins—the gooey cheese is delightfully messy!
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Soup and Grilled Cheese Casserole keeps wonderfully! Simply cover the cooled baking dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3 or 4 days—the flavors deepen, and the texture stays cozy and satisfying.
Freezing
If you’d like to freeze leftovers, slice the cooled casserole and wrap portions tightly in plastic wrap, then foil. Freeze for up to 2 months. To help retain that melty, cheesy comfort after thawing, reheat directly from frozen or overnight in the fridge before warming in the oven.
Reheating
For best results, reheat your Tomato Soup and Grilled Cheese Casserole in the oven at 350°F (175°C) until heated through and bubbly—about 15 to 20 minutes for a slice, or 30 minutes for a larger amount. You can also microwave individual servings for a couple of minutes, but the oven will restore those savory, crisp edges.
FAQs
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Can I make Tomato Soup and Grilled Cheese Casserole ahead of time?
Absolutely! Prepare the casserole up to the point of baking, cover, and refrigerate for several hours or overnight. Let it sit at room temperature for about 20-30 minutes before baking, then bake as directed. This makes it extra handy for busy weeknights or entertaining.
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What’s the best bread to use?
Sourdough bread is ideal because it stays sturdy and provides plenty of flavor, but you can use any thick-sliced, rustic bread that crisps up well in the oven. Texas toast, French bread, or a hearty whole wheat are excellent substitutions.
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Can I use a different type of cheese?
Definitely! Try mixing in mozzarella for extra stretch, pepper jack for heat, or Swiss for a nutty kick. Just aim for cheeses that melt well, and don’t hesitate to blend a few favorites for your own signature touch.
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Is this Tomato Soup and Grilled Cheese Casserole kid-friendly?
Kids love it! All the familiar flavors of melty grilled cheese and savory tomato soup are baked together in a fun, forkable form. It’s easy to eat, easy to customize for picky eaters, and a guaranteed crowd-pleaser for little ones and grown-ups alike.
Final Thoughts
If you’re craving a hearty, heartwarming meal that turns two classics into something unforgettable, give Tomato Soup and Grilled Cheese Casserole a try. It’s the kind of recipe that brings smiles to the table—no matter the season—so gather your favorite people, scoop it hot and cheesy, and enjoy every nostalgic bite!
Print
Tomato Soup and Grilled Cheese Casserole Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tomato Soup and Grilled Cheese Casserole is the ultimate comfort food dish that combines the flavors of a classic grilled cheese sandwich with creamy tomato soup in a delicious casserole form.
Ingredients
Bread:
- 12 (1/2-inch thick) slices sourdough bread
Butter Mixture:
- 1/4 cup butter, softened, divided
Cream Cheese Layer:
- 3 ounces cream cheese, softened
Cheddar Cheese Layers:
- 12 slices pre-sliced Cheddar cheese
Tomato Soup Mixture:
- 2 (10.5 ounce) cans condensed tomato soup
- 1 cup tomato juice
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 Roma tomato, seeded and chopped into 1/2-inch pieces
- 1 cup shredded Italian blend or Cheddar cheese
Instructions
- Preheat Oven: Preheat the oven to 450°F (230°C) and grease a 9×13-inch baking dish.
- Prepare Grilled Cheese: Spread butter on slices of bread, assemble sandwiches with cream cheese and Cheddar, bake until golden.
- Make Tomato Soup Mixture: Whisk together tomato soup, tomato juice, eggs, Italian seasoning, garlic powder, and chopped tomato.
- Assemble Casserole: Cut grilled cheese sandwiches into cubes, place in baking dish, cover with soup mixture, top with cheese.
- Bake: Bake at 350°F (175°C) until heated through and cheese is melted, about 25-30 minutes.
Notes
- For added flavor, you can sprinkle some grated Parmesan cheese on top before baking.
- Feel free to customize the sandwich fillings with your favorite cheeses or add-ins.
Nutrition
- Serving Size: 1 serving
- Calories: 342
- Sugar: 9g
- Sodium: 768mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 71mg
