Tomato-bread casserole

8 Servings

Ingredients

QuantityIngredient
½poundsFrench bread -- sliced
3tablespoonsMargarine -- softened
14½ounceCan Whole peeled tomatoes cut up
ounceFresh tomatoes -- thinly
Sliced
1cupLowfat cottage cheese or
Ricotta cheese
¼cupOlive or vegetable oil
¾teaspoonLawry's seasoned salt
½teaspoonDried oregano -- crushed
½teaspoonLawry's Garlic Powder with
Parsley
½cupParmesan cheese

Directions

Spread bread slices with margarine; cut into large cubes. Arrange on a jelly roll pan. Toast in 350 degree oven for about 7 minutes. Place ½ of the cubes in a greased 13x9x2 baking dish. Drain canned tomatoes, reserving liquid. Top bread cubes with ½ of fresh tomato slices, ½ of the reserved tomato liquid, ½ of the cottage cheese, ½ of the oil, ½ of the canned tomatoes, ½ seasoned salt, ½ of the oregano and ½ of garlic powder and parsley. Repeat layers.

Sprinkle with Parmesan cheese. Bake, covered, in 350 oven for 40 minutes, uncover and bake 5 minutes longer to brown top.

Recipe By : Favorite Brand Name Cookbook