Grilled Cheese and Tomagto Soup Casserole

GRILLED CHEESE AND TOMATO SOUP CASSEROLE

3 OZ. CREAM cheese
1 1/2 t. Dried basil
12 slices Italian or sourdough bread,        
      1/2 inch thick
6 slices mozzarella cheese
6 T. Butter softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 t. Salt
1 3/4 cup milk
2 eggs
1 cup shredded Italian blend cheese

1.  Preheat oven to 350.  In a small bowl mix cream cheese and 1 t. basil, until blended, spread onto 6 bread slices.  Top with mozzarella cheese and remaining bread.  Spread outsides of sandwiches with butter.  Arrange in a 9x13 inch baking dish.  

2.  In a small sauce pan combine tomato paste, garlic, salt and remaining basil, cook and stir over medium heat for 1 minute.  Gradually whisk in milk, and bring to a boil.  Reduce heat; simmer for 4-5 minutes, or until thickened, stirring frequently.  Remove from heat.

3.  Whisk eggs in a large bowl, gradually adding 1/3 of the milk mixture.  Stir in re!aiming milk, and pour over sandwiches.  Sprinkle cheese blend in top.

4.  Bake uncovered 25-30 minutes or until golden brown and cheese is melted.  Let stand 10 minutes.

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