Meatball Grilled Cheese Casserole Recipe

Name: Meatball Grilled Cheese Casserole
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 8 slices Sara Lee® Artesano™ Bread; 4 tablespoons butter, softened; 8 thick slices Cheddar cheese; 4 large meatballs, sliced; 4 slices Chihuahua cheese; 1 (10-ounce) can condensed tomato soup; ½ cup milk; 1 egg; 1 teaspoon garlic, minced; 1 cup Mozzarella cheese, shredded; 2 tablespoon chopped basil

Ingredients

8 slices Sara Lee® Artesano™ Bread
4 tablespoons butter, softened
8 thick slices Cheddar cheese
4 large meatballs, sliced
4 slices Chihuahua cheese
1 (10-ounce) can condensed tomato soup
½ cup milk
1 egg
1 teaspoon garlic, minced
1 cup Mozzarella cheese, shredded
2 tablespoon chopped basil

PREP TIME 5m	COOK TIME 10m	TOTAL TIME 15m
YIELD 4 servings

Instructions

Preheat the oven to 350°F.
Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
To make the sandwiches, butter 1 side of each bread slice with ½ tablespoon soft butter.
Place 4 slices, butter side down, on cutting board.
Layer each with 2 slices Cheddar cheese, several meatball slices and 1 slice Chihuahua cheese.
Top each with remaining bread slices, butter side up.
Heat a large skillet over medium-high heat.
Place the sandwich on the hot griddle and cook until both sides are toasted, 2 to 3 minutes per side.
Set the sandwiches aside. (Cook in batches if space is tight).
In medium saucepan over medium heat, mix soup, milk, egg and garlic together.
Pour the tomato mixture into the prepared casserole dish.
Arrange the sandwiches on top of the soup layer.
Top with shredded Mozzarella and basil.
Bake until the tomato mixture is bubbly and the cheese is melted, about 10 minutes.