Wednesday, November 4, 2015

Grilled Cheese & Tomato Soup Bake

I loooove grilled cheese and tomato soup and what better way to change up this classic than by making a bake. When I came across this recipe on Taste of Home, I had to make it!


Ingredients

  • 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 (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese


Directions

  1. Preheat oven to 350°. In a small bowl, mix 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 in a greased 13x9-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 milk; 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 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. Let stand 10 minutes before serving. Yield: 6 servings.

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