Tomato Soup and Grilled Cheese Casserole (The Ultimate Comfort Combo!)

Few pairings are as nostalgic as tomato soup and grilled cheese — but this casserole takes that classic duo to the next level. It’s everything you love about the creamy soup and melty sandwich, layered together into a warm, bubbly, cheesy bake.

I first made this when my family wanted grilled cheese and soup on a chilly night, but I didn’t want to make sandwiches one by one. The result? A hearty, cheesy casserole that feels like a warm hug and has become one of our go-to comfort meals.

This Tomato Soup and Grilled Cheese Casserole is rich, creamy, and easy enough for busy weeknights — but special enough to serve to guests. Cozy up with a bowl of Creamy Reuben Soup or Lazy French Onion Soup, and don’t forget a side of Garlic Herb Pull-Apart Bread for dipping.

Recipe Card

Servings: 6 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

Ingredients

For the Casserole:

• 8 slices hearty bread (sourdough or Texas toast), cubed

• 2 tablespoons butter, melted

• 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)

• 1 (10.5 oz) can condensed tomato soup

• 1 cup milk

• ½ cup heavy cream (optional for extra creaminess)

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon Italian seasoning (optional)

For Topping:

• ½ cup shredded cheese

• 1 tablespoon butter, melted

• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.

2. Prepare the Bread: Cut the bread into cubes and toss with melted butter. Spread half of the bread cubes into the bottom of the prepared baking dish.

3. Add the Cheese Layer: Sprinkle half of the shredded cheese evenly over the bread layer.

4. Mix the Tomato Sauce: In a large bowl, whisk together tomato soup, milk, cream, garlic powder, onion powder, salt, pepper, and Italian seasoning until smooth.

5. Assemble the Casserole: Pour half of the tomato mixture over the first bread and cheese layer. Add the remaining bread cubes, pour over the rest of the tomato mixture, and top with the remaining cheese.

6. Bake: Cover with foil and bake for 20 minutes. Remove foil, brush the top with melted butter, and bake uncovered for another 10–15 minutes, until bubbly and golden brown.

7. Garnish and Serve: Let cool for 5 minutes, then top with chopped basil or parsley before serving.

Tips for the Best Tomato Soup and Grilled Cheese Casserole

• Use day-old or toasted bread to prevent sogginess.

• Add crisp bacon or diced ham for a heartier version.

• Want a little kick? Stir in a pinch of red pepper flakes or hot sauce to the tomato mixture.

• For a more indulgent casserole, layer in cream cheese or Monterey Jack for an ultra-creamy melt.

• Leftovers reheat beautifully in the oven or air fryer.

Final Thoughts

This Tomato Soup and Grilled Cheese Casserole brings all the cozy, familiar flavors of childhood into one easy-baked dish. It’s rich, cheesy, and oh-so-satisfying — the perfect comfort meal for chilly nights or anytime you need a little warmth.

Serve it with a Broccoli Bacon Salad or Honey Garlic Brussels Sprouts for a complete meal everyone will love.

FAQ

Q: Can I use store-bought tomato soup?

Yes — canned or boxed tomato soup works great for this casserole and saves time.

Q: What bread works best for the grilled cheese pieces?

Thick white bread, sourdough, brioche, or Texas toast make the best texture and flavor.

Q: Can I make this casserole ahead?

You can assemble it ahead, but bake just before serving so the bread stays crisp on top.

Q: How do I keep the bread from getting soggy?

Lightly toast the grilled cheese sandwiches before layering them into the casserole.

Q: Can I add protein?

Yes — cooked bacon, ham, or shredded chicken are tasty additions.