RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2836
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| Recipe Name: |
Grilled Cheese & Tomato Soup Bake Recipe |
| Source: |
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Submitted by: |
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Last Modified: |
2017-12-04
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.39
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9x13 baking dish |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees.
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.
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 to 5 minutes or until thickened, stirring frequently. Remove from heat.
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.
Bake, uncovered, 25 to 30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
451 |
Total Carbs: |
37.2 |
Net Carbs: |
33.0 |
| Cholesterol: |
94.0 |
Fat: |
26.8 |
Protein: |
21.29 |
| Fiber: |
4.25 |
Sodium: |
760.08 |
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