Tomato-Bread Casserole

• 1/2 lb. loaf French bread, sliced
• 3 Tbsp. margarine, softened
• 1 can whole peeled tomatoes, cut up
• 1 1/2 lb. fresh tomatoes, sliced thin
• 1 c. low-fat cottage or Ricotta cheese
• 1/4 c. olive or vegetable oil
• 3/4 tsp. Lawry's seasoned salt
• 1/2 tsp. dried oregano
• 1/4 tsp. garlic powder
• 1/2 c. Parmesan cheese

1. Spread bread slices with margarine; cut into large cubes. Arrange on jelly-roll pan.
2. Toast in 350u0b0 oven about 7 minutes. Place 1/2 of cubes in greased 13 x 9 x 2-inch baking dish.
3. Drain canned tomatoes, reserving liquid.
4. Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of seasoned salt, 1/2 of oregano and 1/2 of garlic powder.
5. Repeat layers.
6. Sprinkle with Parmesan cheese.
7. Bake, covered, in 350u0b0 oven for 40 minutes. Uncover and bake 5 minutes longer to brown top.

bread, margarine, tomatoes, fresh tomatoes, lowfat cottage, olive, salt, oregano, garlic powder, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267822 (may not work)