Grilled Cheese & Tomato Soup Bake

Grilled Cheese & Tomato Soup Bake

from tasteofhome.com

<p>This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. —Megan Kuns, Perrysburg, Ohio</p>

Ingredients

  • 3 ounces reduced-fat cream cheese
  • 1-1/2 teaspoons dried basil, divided
  • 12 slices Italian, sourdough or rye bread (1/2 inch thick)
  • 6 slices part-skim mozzarella cheese
  • 6 tablespoons butter, softened
  • 1/2 cup tomato paste
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups 2% milk
  • 2 large eggs
  • 1 cup shredded Italian cheese blend or part-skim mozzarella cheese

Directions

  1. 1

    Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.

  2. 2

    In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining 1/2 teaspoon basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat.

  3. 3

    In a large bowl, whisk eggs; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with the Italian cheese blend.

  4. 4

    Bake, uncovered, until golden brown and cheese is melted, 25-30 minutes. Let stand for 10 minutes before serving.