Save to Pinterest A comforting, family-friendly casserole combining creamy tomato soup with layers of buttery, cheesy bread, baked to golden perfection.
I first made this casserole on a chilly weekend when my kids couldn&t decide between soup or sandwiches. Baking both together became our new favorite way to enjoy these classic flavors, and now we request it on cozy nights in.
Ingredients
- Olive oil: 2 tablespoons for sautéing vegetables
- 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
Instructions
- Prepare Oven and Casserole Dish:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- Make Tomato Soup:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 1 minute more. Add crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and pepper. Simmer uncovered for 10 minutes. Remove from heat and stir in the heavy cream.
- Butter Bread and Assemble Sandwiches:
- Spread softened butter on one side of each bread slice. Top 4 slices, butter-side down, with cheddar and mozzarella. Cover with remaining bread, buttered side up, to make 4 sandwiches.
- Grill Cheese Sandwiches:
- Heat a skillet over medium. Grill sandwiches 2–3 minutes per side until golden brown. Cool slightly, then cut each sandwich into quarters.
- Layer Casserole:
- Pour half the tomato soup into casserole dish. Arrange half the sandwich pieces over soup. Pour remaining soup, then top with remaining sandwiches.
- Bake and Finish:
- Bake uncovered 20–25 minutes until bubbly and golden. Let stand 5 minutes before serving.
Save to Pinterest My family requests this casserole every time cold weather rolls in. There&s something so comforting about the crispy cheesy bread soaking up warm tomato soup, and we always end dinner feeling happy and satisfied.
Required Tools
Large pot, skillet, 9x13-inch casserole dish, knife, cutting board, spatula
Allergen Information
Contains wheat and milk. Check bread and cheese labels for hidden soy or other allergens if needed.
Nutritional Information
Per serving: 440 calories, 25 g fat, 38 g carbohydrates, 15 g protein
Save to Pinterest Enjoy this comforting bake straight from the oven with your favorite salad. It&s cozy, satisfying, and guaranteed to warm you up.
Common Recipe Questions
- → How do I prevent the bread from becoming soggy?
Grilling the sandwiches before layering helps to keep the bread crisp. Also, spreading butter on the bread adds a protective barrier that resists soaking.
- → Can I substitute the cheeses?
Gruyère or provolone can be used as alternatives to cheddar and mozzarella for a different flavor profile while maintaining meltiness.
- → What herbs enhance the tomato base?
Dried basil and oregano add aromatic depth and complement the richness of the tomato and cream mixture well.
- → Is there a way to add spice to this dish?
Adding a pinch of red pepper flakes to the tomato base before baking introduces a gentle heat without overpowering the flavors.
- → Can this be made gluten-free?
Using gluten-free bread options works well and preserves the texture of the casserole while catering to dietary needs.
- → What side dishes pair well?
A light salad or crisp white wine complements the richness of the tomato and cheesy bread layers beautifully.