Tomato-bread Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: French bread, sliced
3 tbsp: Margarine, softened
14 1/2 ounce: Can Whole peeled tomatoes cut up,
1 1/2 ounce: Fresh tomatoes, thinly
Sliced,
1 cup: Lowfat cottage cheese or,
Ricotta cheese,
1/4 cup: Olive or vegetable oil,
3/4 tsp: Lawrys seasoned salt,
1/2 tsp: Dried oregano, crushed
1/2 tsp: Lawrys Garlic Powder with,
Parsley,
1/2 cup: Parmesan cheese,
Directions:
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.
Recipe By : Favorite Brand Name Cookbook
Source from luhu.jp
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.
Recipe By : Favorite Brand Name Cookbook
Source from luhu.jp
Tags
Casseroles