Save It A comforting, family-friendly casserole combining creamy tomato soup with layers of buttery, cheesy bread, baked to golden perfection.
I first made this bake on a chilly weeknight when everyone needed something warm and cozy. The kitchen was soon filled with the inviting smell of tomatoes and golden cheese that made everyone excited for dinner.
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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
- Sharp cheddar cheese: 2 cups (8 oz), shredded
- Mozzarella cheese: 1 cup (4 oz), shredded
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Instructions
- Prep the Oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- Make the Soup Base:
- 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 the Tomato 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 Sandwiches:
- While soup simmers, spread butter on one side of each bread slice. 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 and Serve:
- Bake uncovered for 20–25 minutes until bubbly and golden. Let stand 5 minutes before serving.
Save It My kids love digging into this casserole together, and it has become a Sunday evening favorite after long days spent outdoors. It brings everyone to the table with smiles.
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Required Tools
Large pot, skillet, 9x13-inch casserole dish, knife and cutting board, spatula
Allergen Information
Contains wheat and milk. May contain soy depending on ingredients. Always check labels carefully.
Nutritional Information
Per serving: 440 calories, 25 g total fat, 38 g carbohydrates, 15 g protein
Save It 
This comforting bake is sure to become a staple at your table. Enjoy leftovers reheated for lunch the next day.
Common Questions About Recipes
- → Can I use different cheeses for the grilled layers?
Absolutely. Gruyère or provolone are great alternatives that add unique flavors while maintaining meltiness.
- → How can I make this dish gluten-free?
Simply substitute the sourdough bread with your preferred gluten-free bread to keep the texture and taste compliant.
- → Is it possible to add spice to the tomato base?
Yes, adding a pinch of red pepper flakes while simmering the tomato mixture enhances warmth and depth.
- → What’s the best way to ensure the grilled cheese is crispy yet melty?
Use softened butter on the bread sides and grill over medium heat for 2-3 minutes per side until golden brown.
- → Can I prepare this casserole in advance?
Yes, you can assemble and refrigerate the casserole before baking; just add a few extra minutes to the baking time if chilled.
