Grilled Cheese & Tomato Soup Bake

  Dinner

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

Grilled Cheese & Tomato Soup Bake

Average Rating: 3.208333

TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
YIELD: 6 servings.

Ingredients

  • 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

Instructions

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

Nutrition Facts

1 sandwich: 485 calories, 29g fat (17g saturated fat), 137mg cholesterol, 918mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 23g protein.

Tags