Tomato-bread casserole

Yield: 8 Servings

Measure 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

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

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