Easy Tomato Pesto Casserole

Easy Tomato Pesto Casserole

  • Prep: 10 min
  • Cook Time: 45 min
  • Total: 55 min
  • Serving: 8 servings

Easy layerd tomato pesto casserole


  • 2 cans (10.75 ounces each) condensed tomato soup
  • 1 1/2 cups milk
  • 3 eggs
  • 1 container (7 ounces) prepared pesto sauce
  • 8 slices white bread
  • 1 package (8 ounces) Italian cheese blend


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 13x9 inch dish with vegetable spray.
  3. Mix the soup, milk and eggs. Spread 1/2 cup of the soup mixture into the bottom of the prepared baking dish.
  4. Spread 1 tablespoon of the pesto sauce on each bread slice. Place 4 slices into the bottom of the dish. Sprinkle with 1/2 cup of the cheese. Pour half of the soup mixture on top of the bread and cheese slices.
  5. Repeat the layers, be sure the bread is covered in the soup mixture.
  6. Bake for 40 minutes, until center is set. Sprinkle with the remaining cheese, allow it to stand until the cheese has melted, about 5 minutes.


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