This baked cheese sandwich casserole is loaded with tomato sauce, cheese, and it is “similar to a savory French toast casserole”. No additional dipping required as the tomato soup and the cheese is baked in one pan.
12slicesItaliansourdough or rye bread (½ inch thick)
2cupsmozzarella cheese
6tablespoonsbuttersoftened
½cuptomato paste
1garlic cloveminced
¼teaspoonsalt
¼teaspoonpepper
1-¾cups1% milk
2large eggs
Instructions
Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.
In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
Bake, uncovered, 25-30 minutes or until golden brown and cheese are melted. Let stand 10 minutes before serving.
Notes
***This post contains affiliate links. ***This recipe was adapted by Taste of Home's Grilled Cheese & Tomato Soup Bake Recipe.