Name: Tomato-Bread Casserole
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

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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