Grilled Cheese Casserole

30 m
1 h 35 m
Ready in:
2 h 5 m
Classic comfort food turns into a casserole for a crowd in this Grilled Cheese Casserole recipe.
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Servings: 8
Unsalted butter
8 tbsps (1 stick), melted
White bread
12 slices
Cheddar cheese
12 slices (12 oz)
Swiss cheese
6 slices (3 oz)
Parmesan cheese
½ cup, grated
Cherry tomatoes
4 cups (1 ¼ lb), halved
Kosher salt
to taste
Fresh ground black pepper
to taste
1 cup
¼ cup
2 large eggs
Fresh parsley (leaves only)
¼ cup, roughly chopped
  • Pre-heat the oven to 350 F/180 C/Gas Mark 4.
  • Smear a 9 by 13 inch casserole dish with melted butter.
  • Lay 6 sliced of bread on a sheet lined with baking parchment . Smear the bread generously with butter and toast in the oven until golden brown. Take the baking sheet out of the oven; flip the bread slices buttered side down, top 3 with 2 slices of Cheddar each and the other 3 with 1 slice of Swiss cheese per slice. Return into oven and toast until the cheese melts completely. Make 3 sandwiches (cheese inside) and trim the crusts.
  • Repeat the same procedure with the other 6 slices of bread.
  • Cover the bottom of the dish with sandwiches (in one layer). Sprinkle with Parmesan.
  • In a medium bowl, toss the tomatoes with ½ tsp salt. Place them on a baking sheet and bake until soft, browned and wrinkled. Scatter the tomatoes on top of the cheesy sandwiches.
  • In a large bowl, whisk together the mayo, half-and-half, 2 eggs, 1 tsp salt and a couple pinches of black pepper. Pour the mixture over the sandwiches (don’t worry if it does not cover them completely).
  • Cover the dish with aluminum foil and bake until almost set (about 30 minutes).Toss the foil; bake for 15 minutes more until golden brown. Sprinkle with chopped parsley and serve.
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