Description
This Grilled Cheese & Tomato Soup Bake is a comforting, cheesy casserole that combines the classic flavors of grilled cheese sandwiches and tomato soup in one delicious baked dish. Layers of creamy basil-spiced cream cheese, gooey mozzarella, and Italian cheese blend soak up a rich, homemade tomato soup custard, then bake to golden perfection.
Ingredients
Scale
Sandwiches
- 3 ounces reduced-fat cream cheese
- 1-1/2 teaspoons dried basil, divided
- 12 slices Italian, sourdough or rye bread (1/2 inch thick)
- 6 slices part-skim mozzarella cheese
- 6 tablespoons butter, softened
Tomato Soup Custard
- 1/2 cup tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups 2% milk
- 2 large eggs
- 1 cup shredded Italian cheese blend or part-skim mozzarella cheese
Instructions
- Prepare the Sandwiches: Preheat your oven to 350°. In a small bowl, combine the reduced-fat cream cheese with 1 teaspoon of dried basil until well blended. Spread this mixture evenly onto 6 slices of the bread. Place a slice of part-skim mozzarella cheese on top of each spread slice, then cover with the remaining bread slices to form sandwiches. Spread softened butter on the outside of each sandwich. Arrange all sandwiches in a greased 13×9-inch baking dish.
- Make the Tomato Soup Base: In a small saucepan over medium heat, combine the tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon of dried basil. Cook and stir for about 1 minute to release the flavors. Gradually whisk in the 2% milk, then bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 4 to 5 minutes, stirring frequently, until the mixture thickens slightly. Remove from heat.
- Prepare the Custard Mixture: In a large bowl, whisk the 2 large eggs thoroughly. Gradually add a third of the warm tomato milk mixture into the eggs while whisking to temper them. Then stir in the remaining milk mixture until evenly combined.
- Assemble and Bake: Pour the custard mixture over the assembled sandwiches in the baking dish, ensuring they soak well. Sprinkle 1 cup of shredded Italian cheese blend evenly on top. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the cheese has melted completely.
- Rest and Serve: Once baked, remove the dish from the oven and let it stand for 10 minutes to set before slicing and serving. This resting time helps the casserole firm up for easier serving.
Notes
- For a richer flavor, you can use whole milk instead of 2% milk.
- Substitute fresh basil for dried if available, using about 1 tablespoon finely chopped fresh basil in place of dried.
- To make the dish vegetarian, ensure the cheese blend contains no animal rennet.
- Use a sturdy bread like sourdough or rye to hold up well during soaking and baking.
- Butter the bread lightly to achieve a crispy golden crust on the sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 95 mg