Nutrition Facts: 3/4 cup: 163 calories, 11g fat (3g saturated fat), 5mg cholesterol, 485mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.

Many casseroles that were popular decades ago have disappeared from dinner tables, but they deserve to become comfort food ...

Mix the tomato soup, tomato juice, eggs, and spices together, then pour the mixture into a greased 9x13-inch baking dish. Add the sandwich cubes to the baking dish and sprinkle with Italian ...

Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes.

Stir over medium heat for 2 minutes, add mushrooms. Cook 5 minutes, add wine, tomato paste and tarragon to pan. Stir until mixture boils. Reduce heat and add cream, simmer 2 minutes.

Set the sandwiches aside. 4. Make the Tomato Soup: In a medium pot, whisk the tomato sauce with the tomato paste until smooth. Heat over medium-low heat until it begins to simmer. Stir in the cream ...

In a large bowl, toss the green beans with the cornstarch and transfer to a 13-by-9-inch baking dish or 3-quart casserole dish. Pour the mushroom mixture evenly over the beans and stir to combine.

Making the Casserole Bake assembled grilled cheese sandwiches, turning halfway through, until golden brown. Let them cool, then cut them into cubes. Mix the tomato soup, tomato juice, eggs, and spices ...