Grilled Cheese Casserole Recipes

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GRILLED CHEESE & TOMATO SOUP BAKE



Grilled Cheese & Tomato Soup Bake image

This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There's no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. -Megan Kuns, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

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
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

Steps:

  • Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 485 calories, Fat 29g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 918mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

GRILLED CHEESE CASSEROLE



Grilled Cheese Casserole image

Just a fancy name for bread pudding made with cheese- but so decadent and perfect for lunch or anytime...like a grilled cheese sandwich in a casserole...good with tomato soup too!

Provided by Pat Duran

Categories     Casseroles

Time 55m

Number Of Ingredients 6

6 slice of your favorite bread, cut or torn into bite size pieces
10 3/4 oz can condensed cheddar cheese soup
1 c milk
4 large eggs
1 1/2 c shredded swiss cheese
1/2 c cooked and crumbled bacon, optional

Steps:

  • 1. Place bread pieces into a greased 2 quart shallow casserole baking dish. Beat together in a medium bowl the soup, milk, eggs and cheese with a whisk. Stir in bacon or other add ins*
  • 2. Pour mixture over the bread pieces. Stir and press the bread into the milk mixture to coat. Cover and chill for at least 4 hours or overnight. Uncover the baking dish and bake in a 350^ oven for 45 minutes in or until a knife inserted in the center comes out clean.
  • 3. Add Ins* Any diced,cooked breakfast meat, sausage,ham, or vegetables, chopped. You can use your favorite cheese. You can add fresh tomato as a garnish too when served.

GRILLED CHEESE-AND-TOMATO CASSEROLE



Grilled Cheese-and-Tomato Casserole image

If tomato soup and grilled cheese is your go-to comfort food, then we have the casserole for you. Using the broiler instead of the stovetop makes the work of grilling the bread and cheese easier-try it method when you're cooking sandwiches for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, melted
12 slices white bread
12 slices Cheddar (about 12 ounces)
6 slices Swiss cheese (about 3 ounces)
1/2 cup grated Parmesan
4 cups mixed cherry or grape tomatoes, halved (about 1 1/4 pounds)
Kosher salt
1 cup half-and-half
1/4 cup mayonnaise
2 large eggs
Freshly ground black pepper
1/4 cup fresh parsley leaves, roughly chopped

Steps:

  • Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.
  • Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.
  • Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.
  • Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.
  • Switch the broiler to bake, and preheat to 350 degrees F.
  • Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.

GRILLED CHEESE AND TOMATO SOUP LASAGNA



Grilled Cheese and Tomato Soup Lasagna image

Transform a favorite soup-and-sandwich pairing into one comforting casserole that can feed a crowd or hungry family.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
18 slices white or whole-wheat bread
1 1/2 cups shredded Cheddar (about 5 ounces)
1 1/2 cups shredded part-skim mozzarella (about 5 ounces)
1 bunch scallions, thinly sliced (1/2 cup)
Freshly ground black pepper
Two 10.75-ounce cans condensed tomato soup
1 cup whole milk
5 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter both sides of each piece of bread with the softened butter and arrange on 2 baking sheets. Bake, flipping halfway through, until golden brown and toasted, about 15 minutes.
  • Line the bottom of a 13-by-9-inch baking dish with 6 slices of toasted bread and toss together the Cheddar and mozzarella in a bowl. Sprinkle the toast evenly with about 1 cup of the cheese mixture and a third of the scallions, then sprinkle with a few grinds of the pepper. Repeat this process with another layer of 6 slices of toast, 1 cup of cheese, a third of the scallions and black pepper. Add the final pieces of toast on top.
  • In a large bowl, whisk together the tomato soup, milk and eggs until smooth and well-combined. Pour the tomato soup mixture over the casserole evenly so all of the toast is coated and covered. Finish off the top with the remaining cheese and scallions.
  • Bake the lasagna until the sides are bubbling and the top is browned in spots, about 35 minutes. Let rest for 5 minutes, then cut into squares and serve.

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