Include in Print View:

Tomato-Bread Casserole

Tomato-Bread Casserole recipe image
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;€™s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 286.1
Dietary: Gluten-free, Vegetarian
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;€™s 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
  • 1/2 pound French bread -- sliced
  • 3 tablespoon Margarine -- softened
  • 14 1/2 ounce Can Whole peeled tomatoes
Directions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Spread the softened margarine on the French bread slices and cut them into large cubes.
  3. 3
    Arrange the bread cubes on a jelly roll pan and toast in the preheated oven for about 7 minutes, then remove.
  4. 4
    Drain the canned tomatoes, reserving the liquid, and chop the tomatoes if necessary.
  5. 5
    In a bowl, combine the fresh tomato slices, reserved tomato liquid, cottage cheese (or ricotta), olive oil, seasoned salt, oregano, and garlic powder mixture.
  6. 6
    Place half of the toasted bread cubes in the bottom of a greased 13x9x2 inch baking dish.
  7. 7
    Top the bread with half of the tomato and cheese mixture.
  8. 8
    Add the remaining bread cubes and top with the remaining tomato and cheese mixture.
  9. 9
    Sprinkle the top evenly with Parmesan cheese.
  10. 10
    Cover the dish with foil and bake for 40 minutes.
  11. 11
    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.

Keywords: tomato, bread, casserole, french bread, cottage cheese, ricotta, parmesan, layered, baked, comfort food, vegetarian, side dish, olive oil, oregano, garlic, pantry staples, toasted, hearty, easy dinner, leftover bread
Read it online: https://www.chefs-mate.com/recipe/tomato-bread-casserole/