Save to Pinterest A comforting, family-friendly casserole combining creamy tomato soup with layers of buttery, cheesy bread, baked to golden perfection.
The first time I made this casserole, smiles lit up our table. My kids loved helping layer the cheesy bread and everyone asked for seconds.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic cloves: 2, 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 for baking:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- Cook aromatics:
- In a large pot, heat olive oil over medium heat. Add onion and cook 4 to 5 minutes, until softened. Stir in garlic and cook 1 minute more.
- Simmer soup:
- Add crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
- Finish soup:
- Remove from heat and stir in heavy cream. Taste and adjust seasoning if needed.
- Prepare bread:
- While soup simmers, spread butter on one side of each bread slice.
- Assemble sandwiches:
- Place 4 bread slices, buttered side down, on a cutting board. Top evenly with cheddar and mozzarella. Place remaining bread on top, buttered side up, to make 4 sandwiches.
- Grill sandwiches:
- Heat a large skillet over medium heat. Grill sandwiches 2 to 3 minutes per side, until golden brown. Let cool slightly, then cut each sandwich into quarters.
- Layer casserole:
- Pour half the tomato soup into the prepared casserole dish. Arrange half the sandwich quarters over the soup. Pour remaining soup over sandwiches, then top with remaining sandwich pieces.
- Bake:
- Bake uncovered for 20 to 25 minutes, until bubbly and golden.
- Rest and serve:
- Let stand 5 minutes before serving.
Save to Pinterest This casserole has turned weeknight dinners into a comfort food tradition for our family. We all gather around in anticipation as it bubbles out of the oven.
Required Tools
Large pot, skillet, 9x13-inch casserole dish, knife and cutting board, spatula
Allergen Information
Contains: Wheat (bread), Milk (cheese, butter, cream). May contain: Soy. Always check ingredient labels if unsure about allergens.
Nutritional Information (per serving)
Calories: 440, Total Fat: 25 g, Carbohydrates: 38 g, Protein: 15 g
Save to Pinterest Enjoy this casserole piping hot straight from the oven—the flavors get even better with every bite. It's the ultimate comfort food to make any evening special.
Common Recipe Questions
- → Can I use different types of bread?
Yes, sourdough or country-style bread works best for sturdy layers, but gluten-free bread can be used for dietary needs.
- → What cheeses work well in this dish?
Sharp cheddar and mozzarella create a melty, balanced flavor, but Gruyère or provolone can be substituted for variety.
- → How do I prevent the bread from getting soggy?
Butter the bread slices before grilling to add a crisp texture and help retain structure during baking.
- → Can I make this vegetarian-friendly?
This dish is naturally vegetarian when using vegetable broth and ensures a hearty, meat-free meal.
- → How can I add extra flavor to the tomato base?
A pinch of red pepper flakes or additional dried herbs like basil and oregano enhance the tomato soup’s depth.