This Tomato-Bread Casserole is a rustic, comforting dish that transforms simple pantry staples into a hearty meal. Layers of toasted French bread cubes are interspersed with fresh sliced tomatoes, canned whole peeled tomatoes, and a creamy mixture of cottage cheese or ricotta. The addition of olive oil, seasoned salt, oregano, and garlic powder creates a fragrant, savory profile, while a topping of Parmesan cheese adds a delicious golden crust. It&# 226;ÂÂs an excellent way to use up day-old bread and makes for a satisfying side dish or light main course. Serve warm from the oven for the best texture and flavor, pairing it well with a simple green salad or roasted vegetables.
Tomato-Bread Casserole
Description
This Tomato-Bread Casserole is a rustic, comforting dish that transforms simple pantry staples into a hearty meal. Layers of toasted French bread cubes are interspersed with fresh sliced tomatoes, canned whole peeled tomatoes, and a creamy mixture of cottage cheese or ricotta. The addition of olive oil, seasoned salt, oregano, and garlic powder creates a fragrant, savory profile, while a topping of Parmesan cheese adds a delicious golden crust. It&# 226;ÂÂs an excellent way to use up day-old bread and makes for a satisfying side dish or light main course. Serve warm from the oven for the best texture and flavor, pairing it well with a simple green salad or roasted vegetables.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Spread the softened margarine on the French bread slices and cut them into large cubes.
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Arrange the bread cubes on a jelly roll pan and toast in the preheated oven for about 7 minutes, then remove.
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Drain the canned tomatoes, reserving the liquid, and chop the tomatoes if necessary.
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In a bowl, combine the fresh tomato slices, reserved tomato liquid, cottage cheese (or ricotta), olive oil, seasoned salt, oregano, and garlic powder mixture.
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Place half of the toasted bread cubes in the bottom of a greased 13x9x2 inch baking dish.
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Top the bread with half of the tomato and cheese mixture.
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Add the remaining bread cubes and top with the remaining tomato and cheese mixture.
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Sprinkle the top evenly with Parmesan cheese.
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Cover the dish with foil and bake for 40 minutes.
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Remove the foil and bake for an additional 5 minutes to brown the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 286.1kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 412.1mg18%
- Total Carbohydrate 42.0g15%
- Dietary Fiber 5.9g24%
- Sugars 12.3g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The original ingredient list in the directions included additional items not listed in the main ingredients section. To make this recipe, you will also need: 1 1/2 oz fresh tomatoes (thinly sliced), 1 cup low-fat cottage cheese or ricotta cheese, 1/4 cup olive or vegetable oil, 3/4 tsp Lawry's seasoned salt, 1/2 tsp dried oregano (crushed), 1/2 tsp Lawry's Garlic Powder with Parsley, and 1/2 cup Parmesan cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Variation: For a vegan version, use vegan margarine and a vegan Parmesan alternative or omit the cheese topping.
