Tomato-Bread Casserole

10 ingredients
7 steps

Ingredients

  • 1/2 lb. loaf French bread, sliced
  • 3 Tbsp. margarine, softened
  • 1 can whole peeled tomatoes, cut up
  • 1 1/2 lb. fresh tomatoes, sliced thin
  • 1 c. low-fat cottage or Ricotta cheese
  • 1/4 c. olive or vegetable oil
  • 3/4 tsp. Lawry's seasoned salt
  • 1/2 tsp. dried oregano
  • 1/4 tsp. garlic powder
  • 1/2 c. Parmesan cheese

Directions

  1. 1
    Spread bread slices with margarine; cut into large cubes. Arrange on jelly-roll pan.
  2. 2
    Toast in 350° oven about 7 minutes. Place 1/2 of cubes in greased 13 x 9 x 2-inch baking dish.
  3. 3
    Drain canned tomatoes, reserving liquid.
  4. 4
    Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of seasoned salt, 1/2 of oregano and 1/2 of garlic powder.
  5. 5
    Repeat layers.
  6. 6
    Sprinkle with Parmesan cheese.
  7. 7
    Bake, covered, in 350° oven for 40 minutes. Uncover and bake 5 minutes longer to brown top.

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