Often when my husband is home for lunch, we see Mr. Food segments at the end of our news program. A few days ago we happened to catch a segment called Grilled Cheese and Tomato Soup Bake. Because we were kids in the 60's, tomato soup with a grilled cheese sandwich was a staple in both of our homes. We watched the preparation of this dish with a mixture of interest and horror. It sounded awful, but when all was said and done...it looked pretty good. So, I decided to give it a try.
The only change I made to the Mr. Food recipe was using 1 T. of butter instead of 3 to lighten the dish. I also used a mixture of shredded cheeses because that is what I had at home.
Ingredients:
3 T. softened butter (I used 1 T. and melted it)
1 pound French bread sliced into 22 slices
2 1/2 cups shredded Cheddar cheese, divided
(I used cheddar and 4 cheese blend)
1 can Campbell's Cream of Tomato soup
1/2 cup milk (I used skim)
Preheat oven to 425 degrees
Spread or brush butter on one side of the 22 bread slices and place on baking sheet. Bake 5 to 7 minutes, turn over and bake another 5 minutes. You want both sides to be slightly toasted and crispy to the touch.
Split your cheese into 1 1/2 cups and 1 cup.
Mix the soup with the milk until blended.
Remove the toasted bread from the oven
and place 11 slices into a 9x13 casserole dish.
It didn't say to grease the dish,
I wish I had sprayed it with PAM
Sprinkle the 1 1/2 cups of
cheese on top of the bread.
Top with remaining 11 slices of bread.
Pour soup mixture over the top
Bake 20 minutes at 425 degrees
Remove from oven and top with remaining
1 cup of cheese
Return to oven for 10 minutes.
The verdict...it was really good. My husband loved it, he even had a second helping which is very rare for him. My son came the next day and ate the leftovers warmed in the microwave and loved it too. He asked for the recipe! He liked that it was not only easy, but cheap to prepare. I thought it was really good. I think it would be a great companion to serve with chili or soup. It warmed up well the second day but the piece leftover the 3rd day was drying out according to my husband. I do think this is best served right from the oven. The bottom remained crisp and the top wasn't too soggy and only had a slight tomato taste. If I wasn't trying to be a "healthy" eater, I would use the full amount of butter and even more cheese between the slices of bread. This is hardly a gourmet meal, but quick, easy, inexpensive and tastes a bit like our childhoods. Sometimes that is all you need!
9 comments:
That looks good and easy, Sue. Thanks for the recipe....Christine
Sounds like a great lunch Sue! A new twist on an old favorite:@)
I grew up with tomato soup and grilled cheese sandwiches, too, and I still love the combination on a cold day!
Can we say comfort food??? Interesting how it is prepared...don't you have to wonder who comes up with certain recipes....you would think the bread would be soggy.
I will be trying this! Thanks!
Deb
Oh my goodness...my daughter is going to think she died and went to Heaven if I make her these! Her favourite thing in the whole world are grilled cheese with ketcup on the side...thanks so much for sharing. Hope your Fall days are amazing!
What a great idea! You're a brave one...not sure that I would have tried it. I'm glad you did so you could share with us. I think it would be a great dish for winter with soups or chili.
xo
Pat
That is fascinating! I try not to eat very much cheese, but every once in a while we do. I just wish I lived down in Charleston, SC where they have some good gluten free loaves. I would be probably too jealous to make this for my men !
But I did pin this, just in case , lol.
My husband didn't think he would like this--was wishing I'd made grilled cheese sandwiches and soup separately. He quickly changed his mind after a few bites!! I made this with pepper jack cheese and it was YUM!
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