| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
French |
Casseroles |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
French bread — sliced |
| 3 |
tb |
Margarine — softened |
| 14 1/2 |
oz |
Can Whole peeled tomatoes cut up |
| 1 1/2 |
oz |
Fresh tomatoes — thinly |
|
|
Sliced |
| 1 |
c |
Lowfat cottage cheese or |
|
|
Ricotta cheese |
| 1/4 |
c |
Olive or vegetable oil |
| 3/4 |
ts |
Lawry's seasoned salt |
| 1/2 |
ts |
Dried oregano — crushed |
| 1/2 |
ts |
Lawry's Garlic Powder with |
|
|
Parsley |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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