Today’s recipe is Grilled Cheese & Tomato Soup Bake. This recipe was very easy to make. A combination of two dishes that go well together…just ask TomChee, right? They took a great idea and ran with it. This recipe came from Taste of Home Magazine, one of my favorite places to get yummy, easy recipes.
I used Kroger cheeses and bread from their bakery. I added a salad to complete the meal!
As luck would have it I had no mishaps or wing-it moments while making this recipe for my family. I hope you enjoy!
Grilled Cheese & Tomato Soup Bake
3 oz. reduced-fat cream cheese
1 1/2 tsp. dried basil, divided
12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 Tbs. butter, softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
1 3/4 cups 2% milk
1 cup (4 oz.) shredded Italian cheese blend or part-skim mozzarella cheese
1. Preheat oven to 350º. In a small bowl, mix cream cheese and 1 tsp. 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 13×9-in. baking dish.
2. In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in mild, bring to a boil. Reduce heat; simmer uncovered; 4-5 minutes or until thickened, stirring frequently. Remove from heat.
3. Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
4. Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted.