Tomato Bread Casserole

Name: Tomato Bread Casserole
Ingredients: 1/2 lb loaf French bread, sliced; 3 tablespoons butter, softened; 1 (14 1/2 ounce) can diced tomatoes; 1 1/2 lbs fresh tomatoes, thinly sliced; 1 cup ricotta cheese (I use low fat); 1/4 cup olive oil; 1/4 teaspoon seasoning salt; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 tablespoon chopped fresh parsley; 1/2 cup parmesan cheese

11 ingredients

9 steps

Ingredients

1/2 lb loaf French bread, sliced
3 tablespoons butter, softened
1 (14 1/2 ounce) can diced tomatoes
1 1/2 lbs fresh tomatoes, thinly sliced
1 cup ricotta cheese (I use low fat)
1/4 cup olive oil
1/4 teaspoon seasoning salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
1/2 cup parmesan cheese

Directions

1

Butter bread.
2

Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
3

Place 1/2 the cubes in a greased 9 x 13 pan.
4

Drain canned Tomatoes. Reserve liquid.
5

Top bread with 1/2 the fresh tomatoes, 1/2 reserved tomato liquid, 1/2 the ricotta cheese, 1/2 the olive oil, 1/2 the canned tomatoes,1/2 seasoning salt,1/2 the dried oregano,1/2 the garlic powder,1/2 the chopped fresh parsley.
6

Repeat layers.
7

Sprinkle with parmesan cheese.
8

Bake covered at 350F for 40 minute.
9

Uncover bake 5 min longer to brown the top.