Tomato-bread Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | French | Casseroles | 8 | Servings |
INGREDIENTS
| 1/2 | lb | French bread, sliced |
| 3 | T | 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 | t | Lawry's seasoned salt |
| 1/2 | t | Dried oregano, crushed |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 23.1mg
Sodium: 611.9mg
Potassium: 249mg
Carbohydrates: 23.7g
Fiber: 1.5g
Sugar: 3.4g
Protein: 16.1g