Tomato-Bread Casserole - cooking recipe

Ingredients

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

Preparation

Spread bread slices with margarine; cut into large cubes. Arrange on jelly-roll pan.
Toast in 350\u00b0 oven about 7 minutes. Place 1/2 of cubes in greased 13 x 9 x 2-inch baking dish.
Drain canned tomatoes, reserving liquid.
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.
Repeat layers.
Sprinkle with Parmesan cheese.
Bake, covered, in 350\u00b0 oven for 40 minutes. Uncover and bake 5 minutes longer to brown top.