Grilled Cheese & Tomato Soup Bake
"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!"
Categories: Comfort Food, Dinner, Main Dish, Casseroles, Dairy, Cheese, Eggs, North American, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Father's Day, Game/Sports Day, Weeknight Meals, Hand Mix/Whisk, Oven Bake, Stove Top, Vegetarian, Milk, Kosher Dairy more
Recipe: #25063 October 19, 2016
- 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
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.
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.
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.
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.