Tomato Soup & Bacon Grilled Cheese Casserole

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Tomato Soup & Bacon Grilled Cheese Casserole takes your favourite childhood comfort food combo and turns it into one seriously cheesy bake.

Layers of buttery bread are stuffed with a creamy cheddar and tomato soup filling, smoky bacon, and melty mozzarella for a delicious twist on classic grilled cheese.

The oven does the work, giving you golden toasted bread and a gooey centre without standing at the stove flipping sandwiches.

Ready in just over 30 minutes, this easy casserole is perfect for a family lunch or a weeknight dinner that’s anything but boring.

Why This Recipe is a Winner!

• Classic comfort food with a twist: All the flavours of grilled cheese and tomato soup come together in one delicious casserole.
• Only 10 minutes of prep: A little buttering, mixing and layering is all it takes before the oven takes over.
• No flipping required: Bake six servings at once without standing over a skillet making individual sandwiches.
• Simple, everyday ingredients: This recipe turns basic bread, cheese and condensed tomato soup into a hearty meal.
• Perfect for lunch or dinner: It’s an easy option for weekend lunches, busy evenings or whenever a comfort food craving hits.
• Easy to customize: Switch up the bread or cheese to suit your family’s favourites.

Ingredients You'll Need

• 12 slices of bread: Form the top and bottom layers of the casserole. Regular sandwich bread works well, giving you a soft centre and golden, toasted top.
• ½ cup butter or margarine: Spread over the outward-facing sides of the bread to help it brown as it bakes. Soften the butter first so it spreads easily without tearing the slices.
• 3 cups shredded cheddar cheese: Creates the rich, cheesy filling when mixed with the tomato soup. Use mild cheddar for a mellow flavour or sharp cheddar for a stronger cheese flavour.
• ½ cup condensed tomato soup: Adds classic tomato soup flavour directly to the cheddar filling. Use the soup straight from the can without adding water or milk.
• ¼ teaspoon salt: Seasons the cheddar and tomato soup mixture. You can reduce it slightly if your bacon and cheese are particularly salty.
• ¼ teaspoon black pepper: Adds a little warmth and balances the richness of the cheese and butter.
• 8 slices bacon, cooked and crumbled: Adds smoky flavour and a little crunch between the cheesy layers. Cook and drain the bacon before crumbling it into bite-sized pieces.
• 6–8 slices mozzarella cheese: Layer over the bacon for extra melty goodness. Use enough slices to cover the filling evenly, adjusting the number to suit the size of your slices.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I spread margarine on to 6 slices of bread and cut them in half.

 STEP 2: 

I placed the pieces of bread, margarine side down in a 9 x 13 inch casserole dish.

 STEP 3: 

I poured shredded cheddar cheese, condensed tomato soup, salt and pepper into a mixing bowl.

I stirred until all of the ingredients were well combined.

 STEP 4: 

I spooned the cheese mixture over the bread in the baking dish and spread it out evenly.

 STEP 5: 

I added pieces of cooked bacon and placed slices of mozzarella cheese on top.

 STEP 6: 

I spread margarine on 6 more slices of bread and cut them in half.

I placed the pieces of bread, margarine side up, on top of the cheese.

 STEP 7: 

I placed the dish in the oven and baked the casserole until the bread was nicely browned across the top.

Every bite of this Tomato Soup & Bacon Grilled Cheese Casserole starts with buttery, golden bread and gives way to gooey cheddar, stretchy mozzarella and smoky bits of bacon.

The tomato soup adds a rich, tangy flavour to the cheesy filling, making that next bite pretty much impossible to resist.

If you are looking for a fun and easy dinner recipe, then you need to try this Tomato Soup and Bacon Grilled Cheese Casserole!

• Soften the butter first: Soft butter spreads easily without tearing the bread and helps you get an even coating right to the edges.
• Use the tomato soup straight from the can: Skip the water or milk. The condensed soup keeps the cheesy filling thick and full of tomato flavour.
• Shred your own cheddar if possible: Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
• Drain the bacon well: Let the cooked bacon drain on paper towels before crumbling it so excess grease doesn’t soak into the bread.
• Keep the buttered sides facing out: The bottom bread goes buttered side down, and the top bread goes buttered side up for golden, toasted outer layers.
• Spread the filling evenly: Take the cheddar mixture right to the edges so every serving gets plenty of cheesy goodness.
• Watch the bread near the end: Start checking around 20 minutes. You’re looking for a golden top and melted cheese; loosely cover with foil if the bread browns too quickly.
• Let it rest briefly: Give the casserole a few minutes before slicing to help the filling settle and make serving easier.
• Serve it fresh from the oven: This casserole is at its best while the bread is toasted and the cheese is warm and gooey.

Substitutions and Variations

• Switch up the bread: Try sourdough, whole wheat or Italian bread for a different flavour and texture. Depending on the size of the slices, you may need to adjust how many you use to cover the dish.
• Try different cheeses: Replace some of the cheddar with Monterey Jack, Colby or smoked Gouda. Keep the mozzarella for that stretchy, melty layer.
• Use turkey bacon: Swap the regular bacon for cooked, crumbled turkey bacon.
• Make it meatless: Leave out the bacon for a classic tomato soup and grilled cheese casserole.
• Swap bacon for ham: Use finely chopped cooked ham for an easy variation.
• Add some heat: Mix a pinch of red pepper flakes into the filling or replace some of the cheddar with pepper Jack.
• Give it a garlic bread twist: Stir a little garlic powder into softened butter before spreading it over the bread.
• Add herbs: Mix a little dried basil or Italian seasoning into the tomato soup and cheddar filling.
• Include some veggies: Add a thin layer of sautéed onions or mushrooms. Cook off excess moisture first to help keep the bread from becoming soggy.

Frequently Asked Questions

Do I need to add water or milk to the tomato soup?

• No! Use the condensed tomato soup straight from the can. Adding liquid would thin the filling and could make the bread soggy.

Does the bacon need to be cooked first?

• Yes, cook and drain the bacon before adding it to the casserole. The baking time is intended to toast the bread and melt the cheese.

Can I make this casserole ahead of time?

• For the best texture, assemble it shortly before baking. You can cook the bacon and mix the cheddar filling ahead of time, refrigerate them separately, and assemble when you’re ready.

How do I keep the bread from getting soggy?

• Use undiluted condensed soup, drain the bacon well, and avoid adding wet ingredients. Serve shortly after baking for the best toasted texture.

Tomato Soup & Bacon Grilled Cheese Casserole

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Tomato Soup & Bacon Grilled Cheese Casserole is an easy lunch or dinner recipe the whole family will love.

This easy casserole is loaded with shredded cheddar cheese, crumbled bacon, mozzarella and condensed tomato soup, all sandwiched between two layers of bread.

4.5 Stars (43 Reviews)

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Ingredients

• 12 slices bread
• ½ cup butter or margarine
• 3 cups cheddar cheese, shredded
• ½ cup condensed tomato soup
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 8 slices bacon, cooked and crumbled
• 6-8 slices mozzarella cheese

Instructions

1. Preheat oven to 400F.
2. Take approximately half of the butter or margarine and spread it on six of the slices of bread.
3. Cut the slices of bread in half and place them in a single layer, margarine side down, in the bottom of a 9 x 13 inch baking dish.
4. Place the shredded cheddar cheese, tomato soup, salt and pepper in a large mixing bowl. Stir well.
5. Spread the mixture evenly over the bread slices in the baking dish.
6. Top with the crumbled bacon followed by the slices of mozzarella.
7. Spread the remaining six slices of bread with butter or margarine and then cut them in half.
8. Place the pieces of bread on top of the cheese mixture, margarine side up.
9. Place the dish in the oven and cook until the top slices of bread are starting to brown. 20 - 25 minutes.
10. Serve and enjoy!

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 643

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