Transform a favorite soup-and-sandwich pairing into one comforting casserole that can feed a crowd or hungry family.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 18 slices white or whole-wheat bread
- 1 1/2 cups shredded Cheddar (about 5 ounces)
- 1 1/2 cups shredded part-skim mozzarella (about 5 ounces)
- 1 bunch scallions, thinly sliced (1/2 cup)
- Freshly ground black pepper
- Two 10.75-ounce cans condensed tomato soup
- 1 cup whole milk
- 5 large eggs
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 773 |
| Total Fat | 45 g |
| Saturated Fat | 25 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 7 g |
| Sugar | 15 g |
| Protein | 31 g |
| Cholesterol | 262 mg |
| Sodium | 1170 mg |
Reviews
I don’t even remember how I found this recipe, but it sat in the back of my mind for upwards of a year before I finally got all the ingredients and decided to make it. Definitely went much better than I expected based on both the reviews and the reaction my friends had to the idea.
I scaled it down by about a third (I didn’t have enough bread) and I actually thought it turned out fine. The egg is really what ties the whole thing together, as without it it is literally just deconstructed grilled cheese.
I would say if you’re expecting something as crispy as real grilled cheese, you’re going to be disappointed. The texture of the bread pieces is closer to breaded eggplant like you’d have in eggplant parmesan. But actual lasagna noodles aren’t crispy at all, so really this is a pretty accurate in-between. I’d say if you want something that’s exactly like grilled cheese… go make grilled cheese. The egg cooks and sets the sauce so it’s a bit like a very soft quiche, just full of cheese and tomato soup and with the bread pieces in the middle.
I cannot stress enough how cheesy this is. However much you eat feels like you’re eating an equivalent amount of cheese. I wasn’t being super precise with how much cheese I used, since I had scaled the recipe down anyway, I kind of just put enough in each layer to cover the toast, but still. That’s probably why I’m pulling one star, is it’s so rich it’s hard to eat a lot at once.
I adapted the recipe to what I had as follows and it was still fine: the bread was suuuuuuper stale since I don’t eat bread a lot and it just lives in my fridge, but that probably helped keep it from getting super soggy; I didn’t have scallions so I used onion powder; not 100% sure what cheeses I used since I had an “Italian blend” and “Mexican blend” in my fridge, mostly used the former; I added chili powder with the black pepper bc I’m a fan of chili powder. None of these seemed to be detrimental. I would say this recipe is decently flexible as long as you make sure the toast is crispy enough going in and you have the egg or equivalent in the sauce to set it.
This was OK. I was worried the bread would be super soggy, but it wasn’t. It wasn’t crispy either, but I didn’t expect that. I used regular condensed Campbell’s Tomato and found it too bland for this recipe. I would recommend a more flavorful soup, Tomato basil or something. Actually I think it would be much better if I just made the triple decker grilled cheese and then poured hot tomato soup over them right before serving.
Best ever!
I will never make this again. Soggy. I made it exactly as directed with no substitutions or shortcuts. It did not taste anything like grilled cheese, or tomato soup. I was really excited to make this as I love both.