Grilled Cheese and Tomato Soup Casserole

American Entrée
35 min.
4 Servings
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A classic lunch sandwich pairing just got upgraded to dinner entree in this recipe for grilled cheese casserole. Jam-packed with swiss and cheddar cheese, brioche bread and creamy tomato soup, this baked dish is next-level comfort food.


  • 10-12 leaves Nature’s Basket basil
  • 8 slices St. Pierre brioche bread
  • 4 slices Giant Eagle sliced Swiss
  • 4 slices Giant Eagle sliced Cheddar
  • 1 can (10.75 oz.) Campbell’s condensed tomato soup
  • 1 cup Horizon organic heavy cream
  • 2 Giant Eagle large eggs
  • 1 cup Giant Eagle shredded Parmesan


  Prep Time: 10 min. • Cook Time: 25 min.

Preheat oven to 375°F. Pick basil leaves. Lay 4 slices of brioche on a flat surface. Place one piece of Swiss and Cheddar on each slice and top with another slice. In a large bowl, mix the tomato soup, cream, and eggs until uniform.

Cut the sandwiches in half on the bias and layer into the baking pan. Pour the tomato soup mixture around the sandwiches and top everything with parmesan cheese. Place in oven and cook for 20-25 minutes.* Garnish with basil leaves and enjoy!

*For food safety, cook eggs to an internal temperature of 160°F.

Approximate Nutritional Information (Per serving): Calories 770, Fat 50g, Sat Fat 29g, Trans Fat 1g, Cholesterol 225mg, Sodium 1180mg, Total Carbohydrate 50g, Fiber 3g, Sugars 16g, Protein 31g


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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