Easy Layered Tomato Pesto Casserole
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Easy Layered Tomato Pesto Casserole

  • Prep: 10 minutes
  • Stand: 5 minutes
  • Serves: 8

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.