Warm Bruschetta Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I found this in a Mexican cookbook several years ago and have tweaked it over time. It seems more Italian to me than Mexican and that's why I serve it as a side dish to meals like chicken parmesan. A few of my in-laws are vegetarians, so I am always looking for good and hearty meatless dishes. Enjoy!! Ingredients:
1 loaf long french bread, cut into cubes |
nonstick cooking spray |
1 (28 ounce) can stewed tomatoes, liquid reserved |
1 1/2 lbs roma tomatoes, thinly sliced |
2 cups ricotta cheese |
olive oil |
3/4 teaspoon seasoning salt |
1/2 teaspoon dried oregano |
1 -2 garlic clove, minced |
1/2 cup grated parmesan cheese |
Directions:
1. Spray bread cubes with cooking spray.
2. Arrange on baking sheet and toast in 350 over for 7 minutes.
3. Place half the cubes in greased 9x13 pan.
4. Drain canned tomatoes, reserving liquid.
5. Top bread cubes with half of each; fresh tomato slices, reserved tomato liquid (drizzled), ricotta cheese (small spoonfuls placed here and there), drizzled olive oil, canned tomatoes, seasoned salt, oregano, and minced garlic.
6. Repeat layers and sprinkle with parmesan cheese.
7. Bake covered at 350 for 40 minutes, uncover and brown for 5 minutes longer.
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