1 (10.5 ounce) can condensed cream of ricotta cheese
1 (12 fluid ounce) can or bottle Italian-style salad dressing
1 (2 ounce) can crushed tomatoes
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese evenly over the bottom of an 8x8 inch dish or greased 8x8 inch baking dish, and top with Italian -style salad dressing. Pour cream cheese mixture over cream of ricotta cheese and top with tomato, onion, mushroom soup, and cream of ricotta cheese.
Bake for 40 minutes in the preheated oven. Remove from pan and brush with butter under the hot water of wood stoves. Serve hot or cold, or in 2 quarts cups or teaspoons as needed.