Introduction

This Tomato Soup and Grilled Cheese Casserole is a comforting twist on two classic favorites. Combining crispy grilled cheese sandwiches with a savory tomato soup custard, it’s the perfect cozy meal for any day.

A white rectangular baking dish holds a baked dish with three visible layers: the bottom layer is a bright red tomato sauce, the middle layer is creamy melted cheese with a smooth texture, and the top layer consists of golden-brown toasted bread squares with a slightly crispy and puffy appearance. A fresh green basil leaf sits in the center on top of the bread, adding a pop of color. The dish rests on a white marbled surface with a fork and knife visible in the lower left corner and a cutting board with tomatoes and basil in the blurred background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 450°F (230°C) and grease a 9×13-inch baking dish.
Step 2: Spread 2 tablespoons of butter on one side of each bread slice. Place the buttered sides down on a large baking sheet.
Step 3: Spread cream cheese evenly on the top of each bread slice on the baking sheet. Add 2 slices of Cheddar cheese on top of the cream cheese. Cover each with the remaining bread slices to make sandwiches.
Step 4: Spread the remaining 2 tablespoons of butter on top of each sandwich. Bake for 12–14 minutes, flipping once halfway through, until golden and the cheese is melted. Let cool for at least 15 minutes. Lower oven temperature to 350°F (175°C).
Step 5: In a bowl, whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder. Stir in the chopped tomato.
Step 6: Cut the cooled sandwiches into 1-inch cubes.
Step 7: Pour the tomato soup mixture into the prepared baking dish. Spread the sandwich cubes evenly over the liquid, pressing them lightly to submerge.
Step 8: Sprinkle shredded Italian blend cheese over the top.
Step 9: Bake for 25–30 minutes until golden brown, bubbly, and heated through. Serve warm.

Tips & Variations

Use your favorite bread such as sourdough or whole wheat for extra flavor.
Try adding cooked bacon or sautéed onions inside the sandwiches for a smoky twist.
For a vegetarian option, double-check your tomato soup contains no meat-based ingredients.
Swap the Italian seasoning with fresh basil or oregano for a different herb profile.
Let the baked casserole rest for 5 minutes before serving to make slicing easier.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the casserole crispy on top. Avoid microwaving to preserve texture.

How to Serve

The image shows a white rectangular baking dish filled with a baked meal. Inside, there are five visible layers of folded pieces that are golden-brown with a slightly crispy texture on the edges, each covered by melted white cheese and red tomato sauce that seeps around the pieces. On top, fresh green basil leaves are scattered evenly, adding a touch of bright color. The dish is set on a white marbled surface, creating a clean and elegant background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomato sauce instead of canned tomato soup?

You can substitute fresh tomato sauce combined with a bit of broth and seasoning, but canned tomato soup gives this casserole its classic creamy texture and flavor.

Is it possible to prepare this casserole ahead of time?

Yes, you can assemble the casserole the day before, cover it tightly, and refrigerate. Bake it fresh when ready to serve for best results.

Tomato Soup and Grilled Cheese Casserole Recipe

Print Recipe

★★★★★

4.4 from 75 reviews

A comforting and delicious casserole combining the classic flavors of tomato soup and grilled cheese sandwiches. This hearty dish features buttery, cheesy sandwich cubes baked in a savory tomato and egg custard, topped with a blend of Italian cheeses for a golden, bubbling finish perfect for any cozy meal.

Author: Maya
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Sandwiches

6 slices of bread
4 tablespoons butter, divided
6 ounces cream cheese, softened
12 slices Cheddar cheese

Tomato Soup Mixture

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

Topping

1 cup shredded Italian blend cheese

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 450°F (230°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
Butter the Bread: Spread 2 tablespoons of butter evenly on one side of each slice of bread. Place the buttered sides down on an extra-large baking sheet to prepare for assembling the sandwiches.
Assemble the Sandwiches: On the non-buttered side of each bread slice, spread softened cream cheese evenly. Top with 2 slices of Cheddar cheese per slice, then cover each with a remaining slice of bread, forming a sandwich.
Butter the Sandwich Tops: Spread the remaining butter on the top side of each sandwich to create a golden crust during baking.
Bake the Sandwiches: Place the baking sheet with sandwiches in the oven and bake for 12–14 minutes, flipping them once halfway through, until the bread is golden brown and the cheese inside is melted. Set aside to cool for at least 15 minutes.
Reduce Oven Temperature: Lower the oven setting to 350°F (175°C) to prepare for baking the casserole.
Prepare Tomato Soup Mixture: In a mixing bowl, whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder until smooth. Fold in the chopped tomato for added freshness and texture.
Cube the Sandwiches: Cut the cooled grilled cheese sandwiches into 1-inch cubes, ensuring they are bite-sized for the casserole.
Assemble the Casserole: Pour the soup mixture into the greased baking dish. Evenly distribute the sandwich cubes over the top, pressing gently to submerge them slightly into the liquid.
Add Cheese Topping: Sprinkle the shredded Italian blend cheese evenly over the casserole to add a flavorful cheesy crust.
Bake the Casserole: Place the dish in the oven and bake for 25–30 minutes, or until the casserole is golden brown, bubbly, and thoroughly heated through.

Notes

For best results, allow the sandwiches to cool completely before cubing to prevent them from falling apart in the casserole.
You may substitute the Italian seasoning with an equal amount of dried oregano or basil if preferred.
Feel free to use different types of cheese blends for a unique flavor profile.
This casserole can be prepared a day ahead; cover and refrigerate before baking.
Reheat leftovers in the oven at 350°F until warmed through, keeping the cheese topping crisp.

Keywords: tomato soup, grilled cheese, casserole, comfort food, baked sandwich, cheesy casserole, tomato juice, Italian seasoning