Introduction
Few things scream comfort food, childhood lunches, and cozy nights in like tomato soup and grilled cheese. Now, imagine elevating that classic combo into a hearty, family-friendly casserole. That’s exactly what you get with the Tomato Soup and Grilled Cheese Casserole.
It’s the ultimate comfort food, perfect for a chilly evening or when you just need a taste of home.
Why This Casserole is a Game-Changer
This casserole takes the best parts of tomato soup and grilled cheese and turns them into an easy-to-make bake.
Instead of separate sandwiches, you have layers of cheesy bread baked right into a rich and creamy tomato soup. It’s less messy than dipping, easier to serve a crowd, and has all the warm gooey goodness you want.
Plus, it’s a great way to use up leftover bread or make a simple weeknight meal feel special.
Ingredients
- 1 (28-ounce) can of crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream or milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 8 slices of bread (sourdough, white, or whole wheat)
- 4 tablespoons butter, softened
- 8 slices cheddar or American cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Soup Base:
In a large saucepan or Dutch oven, add the crushed tomatoes, tomato sauce, broth, heavy cream or milk, Parmesan cheese, dried basil, dried oregano, garlic powder, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and keep warm. - Make the Grilled Cheese:
As the soup simmers, butter one side of each bread slice. Place one slice of cheddar or American cheese between the unbuttered sides of two pieces of bread to make four sandwiches. Heat a large skillet or griddle over medium heat. Cook each sandwich for 2-3 minutes on each side or until golden brown and the cheese has melted. Cut each sandwich into 4 equal squares. - Assemble the Casserole:
Preheat your oven to 375°F (190°C). Pour half of the tomato soup mixture into a 9×13-inch baking dish. Lay half of the grilled cheese squares on top. Sprinkle with half of the shredded mozzarella. - Pour the rest of the tomato soup mixture over top. Add the remaining grilled cheese squares, then top with the rest of the shredded mozzarella.
- Bake: Bake for 20-25 minutes or until the casserole is hot and bubbly and the cheese is melted and lightly golden. (Optional: broil for 1-2 minutes for extra browning.)
- Remove from the oven and allow it to cool for several minutes before serving. Top with fresh basil or parsley for added flavor.
Tips for Ultimate Comfort
- Bread Choice: Opt for sturdy bread types like sourdough or Texas toast to ensure structural integrity. Toast soft bread slightly before making grilled cheese.
- Cheese Blend: Use your favorite melting cheeses—Provolone, Gruyere, or an Italian blend are also delicious.
- Add-ins: Try adding cooked ground beef, sausage, or sautéed onions and bell peppers to the tomato soup mixture.
- Kid-Friendly: A great way to ensure picky eaters enjoy wholesome goodness—the familiar flavors are always a hit.
Conclusion
Tomato Soup and Grilled Cheese Casserole is a comforting, soul-soothing meal that combines two of the most beloved comfort foods in an unexpected way.
It’s simple to make, family-friendly, and sure to put smiles on faces. The next time you crave comfort food, make this casserole—it’s a perfect hug in a dish!