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Bruschetta Casserole

Bruschetta Casserole

Recipe Details
YIELD: 6 to 8 servings
PREP TIME: 20 minutes
TOTAL TIME: 50 minutes
Bruschetta Casserole
Bruschetta Topping:

1 pint (2 cups) red, orange and yellow cherry tomatoes, quartered
1/4 cup shredded Parmesan cheese
2 tablespoons thinly sliced fresh basil leaves
2 cloves garlic, minced


1 cup sour cream
1/4 cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1/2 teaspoon seasoned salt
3 cups shredded mozzarella cheese, divided
24 slices (1/2 inch thick) baguette (about 1 pound)
12 slices (1/2 inch thick) Roma tomato slices (about 4 tomatoes)
Salt and pepper
1 tablespoon olive oil



  1. Combine bruschetta topping ingredients. Let stand at room temperature.
  2. In a medium bowl, combine sour cream, onions, basil, oregano and seasoned salt. Stir in 2 cups mozzarella; mix well. Evenly spread cheese mixture onto 12 bread slices. Place bread in a single layer, cheese side up, in a greased CORNINGWARE® FRENCH WHITE 3-QT OBLONG CASSEROLE.
  3. Cut tomato slices in half. Place two halves on each cheese-topped bread slice; press lightly. Sprinkle with salt and pepper. Top tomatoes with remaining bread slices. Brush bread with olive oil.
  4. Bake, uncovered, at 325° for 25 minutes or until bread is lightly browned. Sprinkle with remaining mozzarella cheese. Spoon bruschetta topping over cheese. Bake 5 minutes longer or until cheese is melted.

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