Best 2 Grilled Cheese And Tomato Casserole Recipes
Indulge in the ultimate comfort food experience with our Grilled Cheese and Tomato Casserole, a delectable dish that combines the classic flavors of a grilled cheese sandwich with the hearty goodness of a casserole. This recipe is a symphony of melted cheese, juicy tomatoes, and crispy bread, all baked to perfection. Prepare to tantalize your taste buds with this easy-to-make casserole, perfect for a cozy family dinner or a casual get-together with friends. Discover the culinary magic as you explore variations of this classic recipe, including a vegetarian version featuring roasted eggplant and zucchini, a tangy variation with sun-dried tomatoes and goat cheese, and a delightful twist with pesto and mozzarella. Each recipe offers a unique flavor profile that will satisfy your cravings for comfort food.
Here are our top 2 tried and tested recipes!
GRILLED CHEESE-AND-TOMATO CASSEROLE
If tomato soup and grilled cheese is your go-to comfort food, then we have the casserole for you. Using the broiler instead of the stovetop makes the work of grilling the bread and cheese easier-try it method when you're cooking sandwiches for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.
- Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.
- Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.
- Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.
- Switch the broiler to bake, and preheat to 350 degrees F.
- Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.
GRILLED CHEESE-AND-TOMATO CASSEROLE
Number Of Ingredients 0
Steps:
- Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.Switch the broiler to bake, and preheat to 350 degrees F.Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 333
Tips:
- Use a variety of cheeses to create a flavorful casserole. A combination of sharp cheddar, mozzarella, and Parmesan is a classic option, but you can also experiment with other types of cheese, such as Gruyère, Swiss, or fontina.
- Use fresh, ripe tomatoes for the best flavor. If you're using canned tomatoes, be sure to drain them well before adding them to the casserole.
- Don't overcook the casserole. The grilled cheese sandwiches should be heated through and the cheese should be melted, but the tomatoes should still have a bit of a bite to them.
- Serve the casserole immediately with your favorite sides, such as a green salad, roasted vegetables, or mashed potatoes.
Conclusion:
Grilled cheese and tomato casserole is a comforting and flavorful dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dinner, give this casserole a try.
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