Recipe: Toasted Cheese & Tomato Soup Casserole

Summary: If only we had cream of cheddar soup in Australia. The possibilities would be endless, when it came to gloopy American casseroles. But since we don’t have Cheddar soup and for some reason I wanted to make a gloopy American Casserole, Mr Ask suggested using a can of condensed tomato soup. I walked around the supermarket trying to work out what went with tomato soup. Well, grilled cheese goes…. I turned to Mr Ask and suggested grilled cheese & tomato casserole. Mr Ask was all ‘that’s disgusting, we have to do it’. So here you have it! It’s delicious, indulgent, full of salt, carbs and fats! Hell, it’s barely food! It’s delicious, I regret nothing, I dare you to make it yourself.

• 1 loaf bread, cut into 16 thick slices
• 50g butter
• 1 (420g) tin condensed tomato soup
• 1/2 cup sour cream
• 1 (250g) kraft blue box cheese, sliced
• 2/3 cup grated cheese

1. Preheat oven to 180C.
2. Toast the bread on both sides. I just used the toaster but you can use the griller. Butter each slice of toast on one side.
3. Lay half the toast slices in a greased casserole dish, butter side up. Arrange the cheese slices on top of the toast and top with remaining toast, butter side down. You should have a casserole dish filled with cheese sandwiches.
4. Mix the soup and sour cream together. I added a little pepper too. Pour the soup mix over the sandwiches in an even layer.
5. Top with the grated cheese and bake for 30 minutes. Enjoy your all in one, tomato soup and cheese toasty casserole!