Recipe of Tomato-bread Casserole - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: TOMATO-BREAD CASSEROLE
Categories : Casseroles
Serving size: 8 servings 1/2 lb French bread -- sliced 3 tb Margarine -- softened 14 1/2 oz Can Whole peeled tomatoes -cut up 1 1/2 oz Fresh tomatoes -- thinly Sliced 1 c Lowfat cottage cheese or Ricotta cheese 1/4 c Olive or vegetable oil 3/4 ts Lawry's seasoned salt 1/2 ts Dried oregano -- crushed 1/2 ts Lawry's Garlic Powder with Parsley 1/2 c 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 1/2 of the cubes in a greased 13x9x2 baking dish. Drain canned tomatoes, reserving liquid. Top bread cubes with 1/2 of fresh tomato slices, 1/2 of the reserved tomato liquid, 1/2 of the cottage cheese, 1/2 of the oil, 1/2 of the canned tomatoes, 1/2 seasoned salt, 1/2 of the oregano and 1/2 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.

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