Tomato Soup and Grilled Cheese Casserole

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

12 (½-inch thick) slices sourdough bread

1/4 cup butter, softened, divided

3 ounces cream cheese, softened

12 slices pre-sliced Cheddar cheese

2 (10.5 ounce) cans condensed tomato soup (such as Campbell's)

1 cup tomato juice

2 large eggs

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1 Roma tomato, seeded and chopped into ½-inch pieces

1 cup shredded Italian blend or Cheddar cheese

Directions

Gather all ingredients.

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

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

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

Spread bread slices evenly with cream cheese.

Top each bread slice with 2 slices of Cheddar cheese

Top cheese with remaining bread slices.

Spread tops of bread slices with 2 tablespoons butter.

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).

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

Cut toasted sandwiches into 1-inch cubes.

Pour soup mixture into prepared dish.

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

Sprinkle with shredded Italian blend cheese.

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

Nutrition

• Calories: 342 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 71 mg
• Sodium: 768 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 13 g