Easy Layered Tomato Pesto Casserole

Campbell's Easy Layered Tomato Pesto Casserole Recipe

It takes less than an hour to make this hearty and flavorful side dish, featuring tomato custard, prepared pesto sauce and lots of shredded Italian cheese.

At a glance

Prep

10 min.

Total

55 min.

Serves

8

Servings: about 1 cup each

Bake: 40 min.

Stand: 5 min.

Made With

  • Campbell's® Condensed Tomato Soup

    Campbell's® Condensed Tomato Soup

  • Pepperidge Farm® <i>Farmhouse™</i> Hearty White Bread

    Pepperidge Farm® Farmhouse™ Hearty White Bread

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What You'll Need

Vegetable cooking spray
2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
1 1/2 cups milk
3 eggs
1 container (about 7 ounces) pesto sauce
8 slices Pepperidge Farm® Farmhouse™ Hearty White Bread
1 package (8 ounces) shredded Italian cheese blend (about 2 cups)

How to Make It

  • 1

    Spray a 3-quart shallow baking dish with the 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.

  • 2

    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.

  • 3

    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.

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RID#51109

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