Tomato Soup and Grilled Cheese Casserole

The Ultimate Comfort Food Mash-Up

Few things evoke nostalgia and comfort like a warm bowl of tomato soup paired with a gooey grilled cheese sandwich. It’s the kind of meal that takes you back to rainy afternoons and cozy kitchen tables. Now imagine that timeless duo baked into one delicious, hearty casserole. Introducing the Tomato Soup and Grilled Cheese Casserole — a modern twist on a classic favorite that’s as family-friendly as it is flavor-packed.

This recipe is perfect for busy weeknights, potlucks, weekend brunches, or simply when you’re craving something rich and satisfying. It’s a dish that pleases both kids and adults alike and requires just a bit of prep with a big payoff.

Why You’ll Love This Recipe

Whether you’re a busy parent looking for a quick crowd-pleaser, a beginner cook hoping to impress, or a comfort food enthusiast on the hunt for something new, this recipe is for you. Here’s why it’s bound to become a household favorite:

  • Classic Flavor Combo – Who doesn’t love grilled cheese and tomato soup? This casserole captures all the best parts of that pairing in one dish.
  • Easy to Make – Minimal steps, common pantry ingredients, and no fancy equipment needed.
  • Make-Ahead Friendly – Prep it in advance and bake later for an effortless meal.
  • Kid-Approved – The creamy, cheesy, tomato-rich layers are a surefire hit with little ones.
  • Customizable – Make it your own with easy swaps and additions.

Ingredients You’ll Need

Here’s everything required to bring this comfort food casserole to life:

  • 12 slices sourdough bread (½-inch thick)
  • ¼ cup butter, softened and divided
  • 3 oz cream cheese, softened
  • 12 slices pre-sliced Cheddar cheese
  • 2 cans (10.5 oz each) condensed tomato soup (like Campbell’s)
  • 1 cup tomato juice
  • 2 large eggs
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • 1 Roma tomato, seeded and chopped
  • 1 cup shredded Italian blend cheese (or extra Cheddar if preferred)

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 450°F (230°C) and grease a 9×13-inch baking dish. This ensures your casserole won’t stick and makes for easy cleanup.

2. Assemble the Grilled Cheese Sandwiches

  • Spread 2 tablespoons butter on one side of 6 slices of bread.
  • Lay them butter-side down on a large baking sheet.
  • Spread cream cheese evenly across the slices.
  • Top with 2 slices of Cheddar cheese each, then finish with the remaining 6 slices of bread.
  • Spread the tops with another 2 tablespoons of butter.

3. Bake the Sandwiches

Bake for 12–14 minutes, flipping once, until golden and melty. Let them cool for at least 15 minutes, then reduce oven temp to 350°F (175°C).

4. Prepare the Tomato Soup Mixture

In a large bowl, whisk together:

  • Tomato soup
  • Tomato juice
  • Eggs
  • Italian seasoning
  • Garlic powder Then stir in the chopped Roma tomato.

5. Cube the Sandwiches

Cut cooled grilled cheese sandwiches into 1-inch cubes — they’ll become the cheesy croutons of your casserole.

6. Layer and Bake

Pour the soup mixture into your baking dish. Add sandwich cubes evenly over the top, pressing gently to submerge. Sprinkle with the shredded cheese.

Bake for 25–30 minutes, until bubbling and golden.

Kitchen Equipment Needed

  • Large baking sheet
  • 9×13-inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula or butter knife
  • Sharp knife for cubing sandwiches
  • Oven mitts

Tips, Swaps & Variations

✦ Bread Options

Sourdough is tangy and sturdy, but French bread, Texas toast, or even hearty white bread work well.

✦ Cheese Choices

Swap in mozzarella, provolone, or pepper Jack for a new flavor twist. You can also use plant-based cheeses for a vegan version.

✦ Boost the Flavor

Add a spoonful of pesto or sun-dried tomato spread between the sandwich layers for a punch of flavor.

✦ Make It a Meal

Stir in cooked and crumbled bacon, sautéed mushrooms, or spinach into the soup base for extra texture and nutrition.

✦ Gluten-Free or Vegan?

  • Use gluten-free bread and soup for a gluten-free casserole.
  • For a vegan version, use plant-based butter, cheeses, and egg substitutes.

Storing & Reheating Leftovers

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Reheat: Warm in a 350°F oven for 15–20 minutes, or microwave individual portions until heated through.

Food & Drink Pairings

  • Salads: Pair with a crisp arugula salad or Caesar salad for a refreshing balance.
  • Sides: Roasted vegetables, garlic green beans, or even potato wedges.
  • Drinks: A cold glass of milk for the kids, or a light red wine (like Pinot Noir) for the adults. Sparkling water with lemon or a citrusy iced tea also complements the rich casserole beautifully.

FAQs

Can I make this casserole ahead of time?

Yes! You can assemble the entire dish a day in advance. Cover tightly and refrigerate. Bake as directed, adding 5–10 extra minutes if cold.

Can I use fresh tomato soup?

Absolutely. If you have a homemade tomato soup recipe you love, go for it! Just make sure the consistency is similar to condensed soup or slightly thickened.

Is this recipe freezer-friendly?

Yes! You can freeze it fully assembled (before baking) or after baking. Wrap tightly with foil and plastic wrap.

What can I use instead of eggs?

You can substitute eggs with ½ cup of plain Greek yogurt or a commercial egg replacer for binding.

Final Thoughts

This Tomato Soup and Grilled Cheese Casserole brings everything we love about a classic pairing into one bubbling, cheesy, comforting dish. Whether you’re serving it as a cozy weeknight dinner, packing it up for a potluck, or meal prepping for the week ahead, it never fails to deliver smiles and satisfied bellies.

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