I'd try this, would you?

10 years ago

Grilled cheese and tomato soup bake
{{!gwi}}
3 tablespoons softened butter
1 (1-pound) French bread, cut into 1/2-inch slices (about 22 slices) ***I might not have my bread cut that thick
2 1/2 cups shredded Cheddar cheese, divided
1 (10-3/4-ounce) can condensed tomato soup
1/2 cup milk

Serves 5

1.Preheat oven to 425 degrees F. Lightly spread butter on one side of bread slices and place on baking sheet.
2.Bake 5 to 7 minutes, turn over, and bake another 5 minutes, or until lightly toasted.
3.In a 9- x 13-inch baking dish, arrange half the bread slices in a single layer. Sprinkle bread with 1-1/2 cups cheese and top with remaining bread slices.
4.In a medium bowl, combine tomato soup and milk. Evenly pour over bread.
5.Bake 20 minutes. Remove from oven, sprinkle with remaining cheese, and continue baking 10 minutes, or until heated through.

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Comments (25)

jel48
10 years ago
Oh yes..... Maybe soon :-)
carol_in_california
10 years ago
No......not at all.
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First post on this forum,would love to try my hand at this.
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Comments (11)
I'm new to this too. I tried a few different recipes, colours and molds before making a large trough. The large one is till curing, but here are the others I made. All this plus a trough twice the size of these from one bag of cement. The two bigger ones in the picture were made outside a cardboard box covered in plastic. That worked well, but might have worked better if I'd filled the box with sand since the sides tended to push in. The other three were built outside bricks coated in plastic. They proved very difficult to release and one of them cracked in half (the one at the front, mortared back together). The bricks have no give and so any slight irregularity binds tight. I made the large trough inside a wooden former, again coated in plastic. Forming inside gives a slightly different look to forming outside and you might want to roughen the exterior after you release. I have tried these recipes: Cement:Peat:Sand:Vermiculite 1:1:1:1 This is my favourite recipe. It is strong, light enough for my needs, and I like the appearance. The trough on the right. Cement:Peat:Sand:Perlite 1:1:1:1 Not so good. A little lighter but probably not as strong. The appearance is too smooth for my taste. The trough on the left, stained. Cement:Sand:Vermiculite 1:2:3 This really is a lightweight concrete, not hypertufa. The proportions should be OK, but it is either curing very slowly or is very weak. Very pale colour, like regular concrete, might be good with a stain or dye. The small trough at the back with a little ferrous sulphate in the mix to give a slight pink blush. All these recipes include sand because I want enough strength to survive the wet and freeze/thaw conditions here. The sand adds quite a bit to weight. You might choose to use a mesh inserr of glass fibres instead to get flex strength and resistance to cracking with less weight.
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Hello, I haven't had any problems associated with the questions being asked me. No fish taste on my blueberries, in fact extra huge and planted in the ground, nor any of my tomatos or any vegi's for that matter... I have friends that eat my citrus fruit, that rave on how tsasty they are, but or course they do not eat the rind. I have use it on my peaches and pears up to a the day of harvest on my rasberries and nothing. I just rinse off the fruit, although none that had a fish taste that I didn't rinse either As for spraying them, the dosage I use is what is set to come out of my MG jug. I always water very early in the am, then come back a coupe of our later when i am home, and spray all my plants with water again...If I do not respray, I still have no burn, because when ever I spray any kind of fertilizer, organic or chemical, and or pest sprays, it is always done hours before or after the heat of the full day sun..Not sure if the emulsion makes a diiference on my plants, but it is pure and cold pressed, a proccess that Neptune's Harvest brags is better than any other fish product... Just a habit I guess spraying hours from the heat of the sun with anything but just water... Buylady, I do not know a thing about Superthrive. Tony does and she might be able to shed some light on this.. I hope everyone is having a great summer thus far, but I think I am about to enter into a drought period...Oh boy! Buylady, I am so happy your plants are finally outdoors! maybe the good bugs will attack the bad ones, as long as you stay with natural pesticides...Focus on ridding the pests and your soil mix, and your plants will never look as good as you could ever imagine in such a short period of time.. Keep smiling and be strong.. Hi everyone!
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I would guess not, Movingwest, for the same reason I don't think it's a ricer. The "container" part has no holes, so obviously serves as a collector of whatever is being passed through the screens. There's not much room left once the screens are in place, which leads me more in the direction Azzalea has taken. Something liquidy. Both ricers and spaetzle makers have holes to the outside, so that the plunger forces the potatoes/batter through them. My guess is that it's a tool for juicing things like lemons and limes. The plunger forces the juice through the large screen, and the mesh one is used to strain out pits and pulp.
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rococogurl: "Seeing your photo, I'd ask if you have enough detergent in there. Almost no suds at all! " We tend to run three washes through the machine, with different settings, in a cycle: (1) underwear plus kitchen clean-up cloths and towels, (2) colored laundry, and (3) sheets, pillow cases, and bathroom towels. The wash that I photographed was the underwear/kitchen cycle, the only one of the three that washes in hot water; the other two (warm water) washes get the same borax, but do not get the oxygen bleach, and they produce no more suds than that one does. The Vaska dose was up to the bottom of, but not fully covering, the fill line in the cap of the Vaska jug. It has got our clothes fully clean in every wash cycle that we have put it through so far.
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gadgets
10 years ago
I saw this on Mr. Food this week and thought it might be something I'd like to try.

Shirley
rhizo_1 (North AL) zone 7
10 years ago
Nope, I'll have to pass on that one.
ghoghunter
10 years ago
I'd love to try it but since I am on Weight watchers and it sounds like a whole lotta points I can't try it! Let me know how it tasted!
lindaohnowga
10 years ago
Yes, that looks good and of course we love cheese. I copied and emailed the recipe to myself.
sleeperblues
10 years ago
No, doesn't sound very good to me.
suzieque
10 years ago
Sure! Not much different from dunking your bread into your soup, and lots of people do that. Cheese just adds to it.

Of course, if you don't like tomato soup I can understand this not sounding appetizing.
linda_in_iowa
10 years ago
Nope, Doesn't appeal to me. Too much cheese.
whistle_gw
10 years ago
No. I can only imagine the calories, fat and sodium! Not worth it.
matti5
10 years ago
I'd try a bite...looks yummy!
Marilyn Sue McClintock
10 years ago
I think it sound pretty good!

Sue
rhizo_1 (North AL) zone 7
10 years ago
I did have a "de-constructed " version the other day when I pulled one of my favorite creamy tomato soup recipes out and whipped up a batch. We had grilled cheese for dipping. :-)
Georgysmom
10 years ago
Sounds like a strata with tomato soup instead of milk. If you like dunking your grilled cheese in tomato soup I'm sure you'd like this.
glenda_al
Original Author
10 years ago
I had this served recently at an Orient Express travel presentation.

Tuscan tomato soup appetizer

{{!gwi}}
fran1523
10 years ago
I think I'd like the soup and the sandwich separately, not together.
jannie
10 years ago
I'd rather have them separately,too.
lindaohnowga
10 years ago
We tried this tonight and hated it. Most of it went in the trash along with the recipe.
mary_c_gw
10 years ago
No, never. It sounds like pobby, soggy bread, and even if the outside gets a bit crisp, it will still be soggy.
glenda_al
Original Author
10 years ago
Looked good and sounded good! Sorry it was a bummer :o(
glenda_al
Original Author
10 years ago
Wonder if you cut the size of the bread width, and added oregano if that would make it better, eh?
susanjf_gw
10 years ago
was thinking thinner bread would get soggy...wonder if you used at least day-old bread and baked till dried (like a crouton?) and it would stay firmer?
rhizo_1 (North AL) zone 7
10 years ago
I just think it would be gushy. Now, if it had a bunch of eggs in the recipe, it might be able to firm up. Maybe?
pekemom
10 years ago
I like the ingredients separately, I don't know about them fixed that way....
Sally Brownlee
10 years ago
I think I wouldn't mind this if I made it like a twist on french toast and grilled cheese

Dip the bread in soup and grill both sides till browned and finish like a grilled cheese sandwich.

I'd try this, would you?

Comments (25)

jel48

carol_in_california

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I'd try this, would you?

Comments (25)

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