Tomato-bread casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | French bread -- sliced |
| 3 | tablespoons | Margarine -- softened |
| 14½ | ounce | Can Whole peeled tomatoes cut up |
| 1½ | ounce | Fresh tomatoes -- thinly |
| Sliced | ||
| 1 | cup | Lowfat cottage cheese or |
| Ricotta cheese | ||
| ¼ | cup | Olive or vegetable oil |
| ¾ | teaspoon | Lawry's seasoned salt |
| ½ | teaspoon | Dried oregano -- crushed |
| ½ | teaspoon | Lawry's Garlic Powder with |
| Parsley | ||
| ½ | cup | Parmesan 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