Subj : Midwestern Casseroles 73
To : All
From : Dave Drum
Date : Sun Nov 17 2024 10:50 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Cheese & Tomato Soup Bake
Categories: Cheese, Herbs, Breads, Vegetables, Dairy
Yield: 6 servings
3 oz Cream cheese
1 1/2 ts Dried basil; divided
12 sl Italian, sourdough or rye
- bread (1/2" thick)
6 sl Mozzarella cheese
6 tb Butter; softened
1/2 c Tomato paste
1 cl Garlic; minced
1/4 ts (ea) salt & pepper
1 3/4 c Milk
2 lg Eggs
1 c Shredded Italian cheese
- blend or mozzarella cheese
Set oven @ 350ºF/175ºC.
In a small bowl, mix cream cheese and 1 teaspoon basil
until blended; spread onto 6 bread slices. Top with the
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 1/2 teaspoon basil; cook and stir
over medium heat for 1 minute. Gradually whisk in milk;
bring to a boil. Reduce heat; simmer, uncovered, for 4-5
minutes or until thickened, stirring frequently. Remove
from heat.
In a large bowl, whisk eggs; gradually whisk in a third
of the milk mixture. Stir in the remaining milk mixture;
pour over the sandwiches. Sprinkle with the Italian
cheese blend.
Bake, uncovered, until golden brown and cheese is
melted, 25-30 minutes. Let stand for 10 minutes before
serving.
Megan Kuns, Perrysburg, Ohio
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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