Go Back
A close-up spoonful of baked grilled cheese and tomato soup casserole, showcasing the gooey melted cheese and toasted bread cubes.

Grilled Cheese and Tomato Soup Casserole: The Ultimate Comfort Food

This Grilled Cheese and Tomato Soup Casserole combines two classic comfort foods into one easy, cheesy, and satisfying bake. Perfect for a family-friendly weeknight dinner, this hearty dish is guaranteed to be a new favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf sourdough or artisan bread cut into 1-inch cubes (about 8 cups)
  • 1/2 cup butter melted
  • 1 tsp garlic powder
  • 2 cans condensed tomato soup 10.75 oz each
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl

Instructions
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. In a large bowl, combine the bread cubes, melted butter, and 1 tsp of garlic powder. Toss until the bread is evenly coated.
  2. In a separate medium bowl, whisk together the condensed tomato soup, milk, and heavy cream until smooth. Stir in the dried basil, onion powder, salt, and pepper.
  3. Pour half of the tomato soup mixture into the prepared baking dish. Top with half of the buttered bread cubes, then sprinkle with 1 cup of cheddar and 1 cup of mozzarella cheese.
  4. Pour the remaining soup mixture over the cheese. Top with the remaining bread cubes and the remaining 1 cup of cheddar and 1 cup of mozzarella.
  5. Bake for 25-30 minutes, until the casserole is bubbly and the cheese is melted and golden brown on top.
  6. Let the casserole stand for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Bread Choice: Using a sturdy, day-old bread like sourdough or a crusty Italian loaf works best as it absorbs the soup without becoming overly mushy.
Cheese: For the best melt, grate your own cheese from a block. The anti-caking agents in pre-shredded cheese can affect the texture.
QR Code linking back to recipe