Category: Casserole

1/2 lb 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

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