Save to Pinterest A comforting, family-friendly casserole combining creamy tomato soup with layers of buttery, cheesy bread, baked to golden perfection.
I first made this casserole for a cozy weekend dinner and it quickly became a crowd-pleaser that everyone wanted seconds of. The combination of tomato soup and layered grilled cheese brings familiar comfort with very little fuss.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Crushed tomatoes: 2 cans (14 oz each)
- Vegetable broth: 2 cups
- Sugar: 1 teaspoon
- Dried basil: 1 teaspoon
- Dried oregano: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Heavy cream: 1/2 cup
- Sourdough or country bread: 8 slices
- Unsalted butter: 4 tablespoons, softened
- Shredded sharp cheddar cheese: 2 cups (8 oz)
- Shredded mozzarella cheese: 1 cup (4 oz)
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- Cook vegetables:
- In a large pot, heat olive oil over medium heat. Add onion and cook 4–5 minutes, until softened. Stir in garlic and cook 1 minute more.
- Simmer soup:
- Add crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
- Add cream:
- Remove from heat and stir in heavy cream. Taste and adjust seasoning if needed.
- Prepare bread:
- While soup simmers, spread butter on one side of each bread slice.
- Assemble sandwiches:
- Place 4 bread slices, buttered side down, on a cutting board. Top evenly with cheddar and mozzarella. Place remaining bread on top, buttered side up, to make 4 sandwiches.
- Grill sandwiches:
- Heat a large skillet over medium heat. Grill sandwiches 2–3 minutes per side, until golden brown. Let cool slightly, then cut each sandwich into quarters.
- Layer casserole:
- Pour half the tomato soup into the prepared casserole dish. Arrange half the sandwich quarters over the soup. Pour remaining soup over sandwiches, then top with remaining sandwich pieces.
- Bake:
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Rest and serve:
- Let stand 5 minutes before serving.
Save to Pinterest My kids love helping put the grilled cheese sandwiches together, and we always end up laughing while building the layers before dinner. Even picky eaters ask for seconds every time.
Required Tools
Large pot, skillet, casserole dish, knife and cutting board, spatula
Allergen Information
Contains wheat (bread) and milk (cheese, butter, cream). Check labels for possible soy or hidden allergens.
Nutritional Information
Each serving: 440 calories, 25 g fat, 38 g carbohydrates, 15 g protein
Save to Pinterest This bake is best enjoyed fresh out of the oven. Leftovers reheat beautifully for an easy next-day lunch.
Common Recipe Questions
- → What type of bread works best?
Sourdough or country-style bread offers a sturdy base that crisps nicely and holds the cheese layers well.
- → Can I adjust the cheese blend?
Yes, Gruyère or provolone can substitute cheddar or mozzarella for a different flavor profile.
- → How can I make it gluten-free?
Use gluten-free bread options that grill and bake without falling apart.
- → Is there a way to add heat?
A pinch of red pepper flakes added to the tomato mixture brings subtle warmth without overpowering.
- → What tools are needed?
A large pot for simmering, skillet for grilling sandwiches, and a casserole dish for baking are essential.
- → How to ensure the bake is bubbly and golden?
Bake uncovered at 375°F for 20-25 minutes to achieve a bubbly sauce and golden cheese topping.