Name: Tomato Soup and Grilled Cheese Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings
Ingredients: 12 slices (20 oz) 1/2inch thick sourdough bread slices; 1/4 cup butter, softened, divided; 3 ounces cream cheese, softened; 12 sandwich slices Cheddar cheese; 2 (10.75 ounce) cans condensed tomato soup; 1 cup tomato juice; 2 eggs; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1 Roma tomato, seeded and chopped in 1/2-inch pieces; 1 cup shredded Italian cheese blend or cheddar cheese

Ingredients

Instructions

Step 1

Gather all ingredients.
Step 2

Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
Step 3

Spread 6 slices of bread with 2 tablespoons butter on one side.
Step 4

Lay buttered slices of bread, butter side down, on an extra large baking sheet.
Step 5

Spread bread slices evenly with cream cheese.
Step 6

Top each bread slice with 2 slices of Cheddar cheese
Step 7

Top cheese with remaining bread slices.
Step 8

Spread tops of bread slices with 2 tablespoons butter.
Step 9

Bake sandwiches for 12 to 14 minutes, flipping once, until cheese is melted. Let sandwiches cool at least 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
Step 10

Meanwhile, prepare soup mixture. Whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder in a bowl. Stir in chopped tomato.
Step 11

Cut toasted sandwiches into 1-inch cubes.
Step 12

Pour soup mixture into prepared dish.
Step 13

Place cubes evenly over soup mixture in dish; pressing slightly to submerge in soup mixture.
Step 14

Sprinkle with shredded Italian blend cheese.
Step 15

Bake until heated through, golden brown, and cheese is melted, 25 to 30 minutes.

Enjoy your meal!