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Tomato-bread casserole
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| Artist: |
_ |
| Categories: |
Bakery, Casseroles, Entrees, Pastry, Tomatoes |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | French bread -- sliced | | 3
| tbsp | Margarine -- softened | | 14 1/2
| oz | Can Whole peeled tomatoes | | | -cut up | | 1 1/2
| oz | Fresh tomatoes -- thinly | | | Sliced | | 1
| cup | Lowfat cottage cheese or | | | Ricotta cheese | | 1/4
| cup | Olive or vegetable oil | | 3/4
| tsp | Lawry's seasoned salt | | 1/2
| tsp | Dried oregano -- crushed | | 1/2
| tsp | Lawry's Garlic Powder with | | | Parsley | | 1/2
| cup | Parmesan cheese |
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Procedures:
| 1 | Spread bread slices with margarine; cut into large cubes. | | 2 | Arrange on a jelly roll pan. | | 3 | Toast in 350 degree oven for about 7 minutes. | | 4 | Place ?of the cubes in a greased 13x9x2 baking dish. | | 5 | Drain canned tomatoes, reserving liquid. | | 6 | Top bread cubes with ?of fresh tomato slices, ?of the reserved tomato liquid, ?of the cottage cheese, ?of the oil, ?of the canned tomatoes, ?seasoned salt, ?of the oregano and ?of garlic powder and parsley. | | 7 | Repeat layers. | | 8 | Sprinkle with parmesan cheese. | | 9 | Bake, covered, in 350 oven for 40 minutes, uncover and bake 5 minutes longer to brown top. | | 10 | recipe by : favorite brand name cookbook |
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