Grilled Cheese and Tomato Soup Lasagna

Grilled Cheese and Tomato Soup Lasagna
Prep Time
20 min
Cook Time
50 min
6 servings

Transform a favorite soup-and-sandwich pairing into one comforting casserole that can feed a crowd or hungry family.



Tbsp unsalted butter, at room temperature
slices white bread
1 ½
cups shredded Cheddar (about 5 oz)
1 ½
cups shredded part-skim mozzarella, (about 5 oz)
bunch scallions, thinly sliced (½ cup)
Freshly ground black pepper
2 (1¾-oz)
cans condensed tomato soup
cup whole milk
large eggs



Store leftovers, covered, in the refrigerator. Before reheating, cut the casserole into slices. Reheat the slices in an oven or a toaster oven at 350ºF until the cheese is melted.

Step 1

Preheat the oven to 400ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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