Recipe: Tomato Bread Casserole (using ricotta or cottage cheese)

TOMATO BREAD CASSEROLE

1/2 pound loaf French bread,- sliced
3 tablespoons margarine
1 can whole peeled tomatoes (14 1/2 oz.), cut up
1 1/2 pounds fresh tomatoes, thinly sliced
1 cup lowfat cottage or ricotta cheese
1/4 cup olive or vegetable oil
3/4 teaspoon seasoned salt
1/2 teaspoon dried oregano crushed
1/2 teaspoon garlic powder
1/2 cup parmesan cheese

Spread bread slices with margarine; cut into large cubes. Arrange on jelly roll pan. Toast in 350 degree oven F about 7 minutes. Place 1/2 of cubes in greased 13 x 9 x 2 inch baking dish. Set aside.

Drain tomatoes, reserving liquid.

Top bread cubes with 1/2 of fresh tomatoes slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of season salt, 1/2 of oregano and 1/2 of garlic powder. Repeat layers. Sprinkle with parmesan cheese.

Bake covered in 350 oven 40 minutes. Uncover and bake 5 minutes longer to brown top.

Makes 9 servings
Source: New Taste of Mexico