Tomato-bread casserole Recipe

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Tomato-bread casserole

Artist:	_	Yield:	8
Categories:	Bakery, Casseroles, Entrees, Pastry, Tomatoes	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

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