Grilled Cheese and Tomato Soup Lasagna
Transform a favorite soup-and-sandwich pairing into one comforting casserole that can feed a crowd or hungry family.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 6 servings
Ingredients
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
Directions
- 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.
Cook’s Note
Store leftovers, covered, in the refrigerator. Before reheating, cut the casserole into slices. Reheat the slices in an oven or a toaster oven at 350 degrees F until the cheese is melted.
