A Comforting Twist On The Classic Combo – Layers Of Creamy Tomato Soup And Melty Grilled Cheese In One Irresistible Casserole!
This Tomato Soup and Grilled Cheese Casserole is the ultimate comfort food! I decided to make it because it combines two of my family’s favorite dishes – creamy tomato soup and crispy, gooey grilled cheese – in one easy-to-make casserole.
The layers of creamy tomato soup, seasoned perfectly with garlic and herbs, paired with the rich, buttery, golden grilled cheese sandwiches, create a dish that’s both nostalgic and satisfying. It’s a great way to elevate a classic, and my family loves it because it’s the perfect combination of textures and flavors – cheesy, hearty, and full of flavor. It’s great for a cozy dinner or when you’re craving something comforting!
Questions I Often Get Asked About This Recipe
Q: Can I use store-bought tomato soup?
A: Yes! You can easily use canned tomato soup for a quicker version of this casserole. Just make sure to choose a high-quality soup that you enjoy the flavor of.
Q: Can I make this ahead of time?
A: Absolutely! You can assemble the casserole a day in advance and store it in the fridge. Just bake it when you’re ready to serve. It makes for a perfect make-ahead meal.
Q: Can I use a different type of cheese?
A: Yes! Feel free to swap out the cheddar for another cheese like mozzarella, Gruyère, or provolone, depending on your taste preferences.
Q: How long does this casserole last?
A: This casserole will keep in the fridge for up to 3 days. Reheat it in the oven or microwave until warmed through.
Q: Can I add vegetables to this casserole?
A: Yes! Feel free to add veggies like sautéed onions, bell peppers, or spinach for an extra nutritional boost.
What You Need to Make Tomato Soup and Grilled Cheese Casserole
For the Soup Layer:
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 cup vegetable broth (or chicken broth)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or whole milk
For the Grilled Cheese Layer:
- 8 slices of bread (preferably white, sourdough, or whole wheat)
- 2 cups shredded cheddar cheese (or a cheese blend of your choice)
- 4 tablespoons unsalted butter, softened
How to Make Tomato Soup and Grilled Cheese Casserole
1. Make the Tomato Soup Layer:
- In a large saucepan, combine the crushed tomatoes, tomato sauce, vegetable broth, garlic powder, basil, salt, pepper, and sugar. Bring to a simmer over medium heat, stirring occasionally.
- Once the soup starts to simmer, reduce the heat to low and stir in the heavy cream (or milk) until smooth and creamy. Set aside.
2. Prepare the Grilled Cheese:
- Butter one side of each slice of bread. Heat a large skillet over medium heat.
- Place the bread, buttered side down, in the skillet and top with a generous amount of shredded cheese. Place a second slice of bread on top, buttered side out.
- Grill the sandwiches for 2-3 minutes per side, or until golden brown and the cheese is melted.
- Once all the grilled cheese sandwiches are made, cut them into squares or quarters.
3. Assemble the Casserole:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Pour a small amount of the tomato soup into the bottom of the baking dish, just enough to coat the bottom.
- Arrange the grilled cheese squares in a single layer over the soup layer.
- Pour the remaining tomato soup evenly over the grilled cheese squares, making sure to cover them completely.
- Sprinkle the top with extra shredded cheese for a cheesy finish.
4. Bake the Casserole:
- Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
5. Serve:
- Let the casserole cool for a few minutes before serving. Cut into squares and serve warm. Enjoy with a side salad or some extra crispy bread!
Tips
- For extra flavor: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little kick.
- For a crispy topping: Broil the casserole for a minute or two at the end of baking to get a crispy, golden top.
- Make it vegetarian: Use vegetable broth and skip the meat-based broth for a vegetarian version of this casserole.
Reader Reviews
🌟🌟🌟🌟🌟 Megan S. – “This casserole is everything! It tastes just like a grilled cheese with tomato soup, but so much easier to make. My kids loved it, and I loved how simple it was to prepare.”
🌟🌟🌟🌟 James R. – “What a fun twist on grilled cheese and tomato soup! The layers were delicious, and the cheese was perfectly melted. This will definitely become a go-to for busy nights.”
🌟🌟🌟🌟🌟 Nina F. – “I made this for dinner, and it was a hit with the whole family! It was hearty, comforting, and so satisfying. The cheese melted perfectly!”
🌟🌟🌟🌟 Ashley T. – “Such a great way to combine two of my favorite dishes! The casserole had a great texture, and the flavors were spot on. I’ll be making this again for sure.”
🌟🌟🌟🌟🌟 Lena P. – “This casserole was fantastic! It’s easy to make and so comforting. My family devoured it in one sitting. A new family favorite!”
Printable Recipe
Tomato Soup and Grilled Cheese Casserole
This Tomato Soup and Grilled Cheese Casserole combines two classic comfort foods in one easy-to-make dish. Layers of creamy tomato soup and golden grilled cheese make for the ultimate cozy meal.
Ingredients
- For the Soup Layer:
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 cup vegetable broth (or chicken broth)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or whole milk
- For the Grilled Cheese Layer:
- 8 slices of bread (preferably white, sourdough, or whole wheat)
- 2 cups shredded cheddar cheese (or a cheese blend of your choice)
- 4 tablespoons unsalted butter, softened
Instructions
Make the Tomato Soup Layer:
- In a large saucepan, combine the crushed tomatoes, tomato sauce, vegetable broth, garlic powder, basil, salt, pepper, and sugar. Bring to a simmer over medium heat, stirring occasionally.
- Once the soup starts to simmer, reduce the heat to low and stir in the heavy cream (or milk) until smooth and creamy. Set aside.
Prepare the Grilled Cheese:
- Butter one side of each slice of bread. Heat a large skillet over medium heat.
- Place the bread, buttered side down, in the skillet and top with a generous amount of shredded cheese. Place a second slice of bread on top, buttered side out.
- Grill the sandwiches for 2-3 minutes per side, or until golden brown and the cheese is melted.
- Once all the grilled cheese sandwiches are made, cut them into squares or quarters.
Assemble the Casserole:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Pour a small amount of the tomato soup into the bottom of the baking dish, just enough to coat the bottom.
- Arrange the grilled cheese squares in a single layer over the soup layer.
- Pour the remaining tomato soup evenly over the grilled cheese squares, making sure to cover them completely.
- Sprinkle the top with extra shredded cheese for a cheesy finish.
Bake the Casserole:
- Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
Serve:
- Let the casserole cool for a few minutes before serving. Cut into squares and serve warm. Enjoy with a side salad or some extra crispy bread!
Check out some of our other recipes / crafts.
Blissful Blueberry Shortcake Cake
If You Enjoyed This Recipe, Please Share!
If you loved this Tomato Soup and Grilled Cheese Casserole, please share it with your friends and family! It’s a great dish for a cozy dinner, and I’m sure they’ll love it just as much as you did. Share the recipe on social media and tag me – I’d love to see how your casserole turns out!
