Besides homework, nothing signifies the return of fall quite like a gooey grilled cheese sandwich served with a side of creamy tomato soup. The only way we could possibly improve this time-honored after-school pairing is to combine the soup and sandwich into a hearty casserole that's built just like lasagna. Every bite of this dish has the perfect balance of tomato soup, melted cheese and buttery bread. Sound complicated? It's not. Read on to see how easily it's done, step by step.
Toast the Bread
To start, preheat the oven to 400 degrees F. Then, using about 1 1/2 sticks of softened butter, butter both sides of 18 slices of white or wheat sandwich bread. Bake the bread on baking sheets until golden, about 15 minutes, flipping halfway through to evenly toast on both sides.
Create the Base
Line the bottom of a 13-by-9-by-2-inch baking dish with 6 slices of toast.
The Perfect Blend of Cheeses
Grate about 3 cups of cheese, half cheddar and half part-skim mozzarella.
Start Sprinkling
Sprinkle the toast with about 1 cup of the cheeses.
How to Season
Chop a bunch of scallions, then scatter a third of them on top of the cheese. Season with freshly ground black pepper.
Stack It Up
Repeat with another layer of toast and cheese.
More Seasoning
Don't forget to add more scallions and pepper. Then, add the last six slices of toast.
Now for the Soup
Whisk two 10-ounce cans of your favorite tomato soup with 5 large eggs and 1 cup of milk until smooth.
Drench It
Pour the mixture evenly over bread to cover.
Top It Off
Sprinkle the top of your "lasagna" with the remaining cheese and scallions.
The Finished Dish
Bake until bubbly and brown, about 35 minutes. Let rest 5 minutes, then cut squares and serve.
Note: Leftovers make a delicious snack. Store leftovers covered in the refrigerator. Before reheating, cut the casserole into slices. Reheat the slices in an oven or toaster oven at 350 degrees F, until the cheese is melted. Be warned, this recipe serves a crowd!
