WARM BRUSCHETTA CASSEROLE
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!!
Provided by Autism Mommy
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray bread cubes with cooking spray.
- Arrange on baking sheet and toast in 350 over for 7 minutes.
- Place half the cubes in greased 9x13 pan.
- Drain canned tomatoes, reserving liquid.
- 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.
- Repeat layers and sprinkle with parmesan cheese.
- Bake covered at 350 for 40 minutes, uncover and brown for 5 minutes longer.
Nutrition Facts : Calories 333.2, Fat 11.8, SaturatedFat 6.6, Cholesterol 36.9, Sodium 733.5, Carbohydrate 41.7, Fiber 3.8, Sugar 7.3, Protein 16.1
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