My superstar of a casserole unites two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for hands to get messy dipping into a bowl of hot soup. Best of all, my picky-eater husband devours every bite.
—MEGAN KUNS PERRYSBURG, OH
PREP: 25 MIN. • BAKE: 25 MIN. + STANDING • MAKES: 6 SERVINGS
3 ounces reduced-fat cream cheese
1 1/2 teaspoons dried basil, divided
12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 tablespoons butter, softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups 2% milk
2 large eggs
1 cup shredded Italian cheese blend or part-skim mozzarella cheese
1. Preheat oven to 350°. In a bowl, mix the 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 the sandwiches in a greased 13x9-in. baking dish.
2. Using a small saucepan, combine the tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk, bringing it to a boil. Reduce the heat; simmer, uncovered, 4-5 minutes or until thickened, stirring it frequently. Remove from heat.
3. Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend.
4. Bake, uncovered, 25-30 minutes or until golden brown and the cheese is melted. Let casserole stand for 10 minutes before serving.