Okay, friend, let me tell you something magical. Remember those nights as a kid, curled up with tomato soup and Grilled Cheese? What is tomato soup casserole like? What’s not to like about a classic casserole? What’s perfect for a chilly evening? What are some good alternatives to mac and cheese?
What is tomato soup casserole?
Tomato Soup Casserole is, essentially, your favorite childhood comfort food amplified. Think of it as a creamy, tomatoey Pasta Bake with an tangy twist. What is the best way to serve pasta with tomato soup? What is a good way to serve pasta with tomato soup? How do you bake a cheesecake to golden perfection? Is it a complete meal in one dish?
Why you’ll love this recipe?
Oh my goodness, where do I even start? The flavor is just incredible! It’s got that sweet, slightly acidic tang of tomatoes balanced perfectly with the richness of the cheese and the creaminess of the sauce. What I love most about this is how surprisingly easy it is to make. Seriously, don’t let the “casserole” part scare you off. It’s way simpler than it looks, perfect for a weeknight dinner. And because it uses pantry staples like canned tomatoes and pasta, it’s super budget-friendly! I always have the ingredients on hand.
This dish is so versatile, too. You can add Ground Beef or sausage for extra protein, toss in some veggies like spinach or mushrooms, or even sprinkle breadcrumbs on top for a crunchy texture. It’s like a blank canvas for deliciousness! It’s even better than my grandmother’s tuna casserole, and that’s saying something! My family begs me to make this, and yours will too. This recipe is also a fantastic way to use up leftover cooked chicken or vegetables, making it a sustainable and yummy choice!
How do I make tomato soup casserole?
Quick Overview
Alright, so here’s the lowdown. Basically, you’re going to cook some pasta, whip up a super-easy tomato-based sauce (it’s way simpler than it sounds, I promise!), layer it all together with tons of cheese, and bake it until it’s hot, bubbly, and golden brown. The magic is in the layering and the quality of your ingredients. Don’t skimp on the cheese! It’s a really straightforward process, and the end result is seriously impressive. Seriously, it’s almost impossible to mess this up!
Ingredients
For the Main Casserole:
* 1 pound pasta (I like rotini, penne, or elbow macaroni)
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes (use a good quality brand; it makes ‘a difference’!
* 1 (10.75 ounce) can of condensed tomato soup (yes, the classic!)
* 1 cup heavy cream (or half-and-half for a lighter version – I’ve even used unsweetened almond milk). In a pinch and it was still amazing!
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
* 2 cups shredded cheddar cheese (or your favorite cheese blend – mozzarella, Monterey Jack, or even a combination of the two) * 1 cup melted mozzarella cheese. What are some good Gruyere recipes?
* 1/2 cup grated Parmesan cheese
What are the steps for
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. How do I make a casserole that doesn’t stick? I always use a little cooking spray for extra insurance.
Step 2: Cook the Pasta
Cook pasta according to package directions until al dente. You want it to be slightly firm, not mushy, because it will continue to cook in the oven. I always rinse it with cold water to stop the cooking process. Drain well and set aside.
Step 3: Sauté Aromatics
How do you heat olive oil in a large skillet over medium heat? Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. How do you cook garlic?
Step 4: Make the Sauce
Stir in the crushed tomatoes, condensed tomato soup, heavy cream (or half-and-half/almond milk), and a pinch of salt. Oregano, and basil. Season with salt and pepper to taste. Bring to a simmer and cook for about 10 minutes, stirring occasionally, to allow the flavors to mix. How do you adjust the seasonings to your liking? I sometimes add a pinch of red pepper flakes for some heat.
Step 5: Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss to coat evenly. Make sure all the pasta is nicely coated in the sauce.
Step 6: Layer with Cheese
Half of the pasta mixture should be poured into a baking dish. If you have a large bowl, sprinkle with half of the Parmesan cheese and half the cheddar cheese. After serving, pour the remaining pasta mixture over the cheese. Don’t be shy with Parmesan and cheddar!
Step 7: Bake
Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the sides are even. When cheese melts, it becomes bubbly. Should the top be golden brown? If the cheese starts to brown too quickly, you can tent the dish with foil.
Step 8: Cool & Serve
Let the casserole cool for a few minutes before serving. Why does the sauce thicken slightly? What are some good side dishes to serve hot?
What to serve it with?
This Tomato Soup Casserole is pretty hearty on its own, but it pairs beautifully with a variety of salads.What is a simple weeknight dinner?What is a green salad with vinaigrette dressing? What are some good garlic bread recipes?What is a good cozy weekend meal?Serve it with roasted vegetables like broccoli, Brussels sprouts, or asparagus. What are some good ways to soak up the sauce?For a potluck or gathering:What is a crowd pleaser with this casserole? Bring along a simple fruit salad or platter of fresh veggies with dip for tastiness. I had it with a steak one night, who am I kidding? My family loves it with a side of coleslaw. The tanginess of coleslaw cuts through the richness of the casserole perfectly. Is there an endless potential for growth? Is it comfort food at its finest?
How do I make a perfect tomato soup casserole?
What are some of the best tips for making tomato soup casserole?Pasta Choice:I prefer using rotini or penne because the ridges hold the sauce really well. Any pasta shape will work. Just avoid using long, thin pasta like spaghetti. Is there a way to hold the sauce?Tomato Quality: TheUse good quality crushed tomatoes. The flavor really shines through, so it’s worth spending extra on a good brand. I also sometimes add a tablespoon of tomato paste to deepen the flavor.Cheese Selection: Don’t be afraid to experiment with different cheeses! Cheddar is a classic, but mozzarella, Monterey Jack, or even a little bit of Gruyere would be delicious. A blend of cheeses adds complexity and flavor.
Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the sauce. You can also use a spicy Italian sausage instead of plain Ground Beef for an extra kick. I do this when I’m feeling adventurous!
Vegetable Add-Ins: This casserole is a great way to use up leftover vegetables. Sautéed mushrooms, spinach, bell peppers, or zucchini would all be delicious additions. Just add them to the sauce before combining with the pasta.
Breadcrumb Topping: For a crunchy topping, sprinkle breadcrumbs over the casserole before baking. I like to mix the breadcrumbs with a little melted butter and Parmesan cheese for extra flavor.
Make-Ahead Tip: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time. It’s a lifesaver when you’re short on time!
Storing and Reheating Tips
This Tomato Soup Casserole is just as good (if not better!) the next day!
Room Temperature: You can leave the casserole at room temperature for up to 2 hours. After that, it should be refrigerated to prevent bacterial growth. I usually try to refrigerate it within an hour, especially if it’s a warm day.
Refrigerator Storage: Store the casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s properly sealed to prevent it from drying out. I always use a container with a tight-fitting lid.
Freezer Instructions: You can also freeze the casserole for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating Instructions: To reheat the casserole, you can microwave it in individual portions or bake it in the oven. To reheat in the oven, cover the dish with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through. Remove the foil during the last few minutes to allow the cheese to melt and bubble. I sometimes add a little extra cheese on top before reheating to freshen it up.
Frequently Asked Questions
Final Thoughts
Okay, friend, I seriously hope you give this Tomato Soup Casserole a try! It’s such a comforting, easy, and delicious meal that the whole family will love. It’s perfect for a weeknight dinner, a potluck, or any time you’re craving some good old-fashioned comfort food with a twist. It’s a real crowd pleaser!
If you love this recipe, be sure to check out my other Casserole Recipes for more easy and delicious meal ideas. And don’t forget to leave a comment below and let me know how yours turns out! I can’t wait to hear what you think, and if you put your own little spin on it! Happy cooking!
Tomato Soup Casserole
Ingredients
Main Ingredients
- 2 cups tomato soup preferably homemade
- 1 pound ground beef lean
- 1 cup shredded cheddar cheese
- 1.5 cups pasta any small shape
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef until browned.
- In a large bowl, combine tomato soup, cooked ground beef, cooked pasta, and half of the cheese.
- Transfer to a casserole dish and top with remaining cheese.
- Bake for 30 minutes or until cheese is bubbly and golden.
