Grilled Cheese & Tomato Soup Bake

Recipe by:

"This contest winning TOH recipe by Morgan Seger of Ansonia, Ohio gets my enthusiastic vote for the all-time best of the comfort food genre. It easily bridges the generation gap w/its promise to please both kids & adults. ENJOY!"

Recipe: #25063       October 19, 2016



Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (235.9 g)
  • Calories 522
  • Total Fat - 30.2 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 149.9 mg
  • Sodium - 979.6 mg
  • Total Carbohydrate - 37.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 6.1 g
  • Protein - 25.3 g
  • Calcium - 569 mg
  • Iron - 2.7 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.3 mg

6
Servings
25m
Prep Time
25m
Cook Time
50m
Ready In
 

Step 1

Preheat oven to 350F. In a sml bowl, mix cream cheese & 1 tsp basil until blended. Spread onto 6 bread slices. Top w/mozzarella cheese & remaining bread. Spread outsides of sandwiches w/butter. Arrange in a greased 13x9-in baking dish.

Step 2

In a sml saucepan, combine tomato paste, garlic, salt, pepper & remaining basil. Cook & stir over med heat 1 min. Gradually whisk in milk. Bring to a boil, reduce heat & simmer (uncovered) 4-5 min or until thickened, stirring frequently. Remove from heat.

Step 3

Whisk eggs in a lrg bowl. Gradually whisk in 1/3 of the milk mixture. Stir in remaining milk mixture. Pour over sandwiches & sprinkle w/Italian cheese blend.

Step 4

Bake (uncovered) for 25-30 min or until golden brown & cheese is melted. Let stand 10 minutes before serving.

Tips & Variations


  • No special items are required.

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