A cozy, baked twist on the classic tomato soup and grilled cheese combo, made into an easy, family-friendly casserole.

– 6 slices of bread (sourdough or white)

– 4 tbsp butter

– 6 oz cream cheese (optional)

– 12 slices sharp cheddar cheese

– 1 can (10.75 oz) condensed tomato soup

– ½ cup tomato juice

– 2 large eggs

– ½ tsp garlic powder

– 1 tsp Italian seasoning

– ½ cup diced tomatoes (optional)

– 1 cup shredded Italian blend cheese

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1. Preheat oven to 450°F (230°C).

2. Butter the bread and assemble grilled cheese sandwiches with cheddar (and optional cream cheese).

3. Bake sandwiches for 12–14 mins, flipping once. Cool, then cube into 1-inch pieces.

4. Lower oven to 350°F (175°C).

5. In a bowl, whisk tomato soup, tomato juice, eggs, garlic powder, and seasoning.

6. Pour soup mixture into a greased 9×13” dish.

7. Layer sandwich cubes over soup, pressing slightly.

8. Top with shredded cheese and bake for 25–30 mins until bubbly and golden.

– Use day-old bread for better texture

– Let grilled cheese cool before cubing

– Add cooked bacon or veggies for variation

– Can be frozen and reheated easily