Ingredients & Directions
- 2 cans (10 3/4 ounces each) Campbell’s® Condensed Tomato Soup
- 1.5 cups milk
- 3 egg
- 1 container (about 7 ounces) basil pesto
- 8 slices Pepperidge Farm® Farmhouse™ Hearty White Bread
- 1 package shredded Italian cheese blend (about 2 cups)
Spray a 3-quart shallow baking dish with vegetable cooking spray. Stir the soup, milk and eggs in a medium bowl with a fork. Spoon 1/2 cup of the soup mixture into the prepared dish.
Spread about 1 tablespoon pesto sauce on each bread slice. Place 4 slices in the dish and top with 1/2 cup cheese. Pour about half of the soup mixture over the bread and cheese. Repeat the layers with the remaining bread slices, 1/2 cup cheese and the remaining soup mixture, making sure the bread is coated with the soup mixture.
Bake at 350°F. for 40 minutes or until a knife inserted in the center comes out clean. Sprinkle evenly with the remaining cheese and let stand for 5 minutes or until the cheese is melted.