Tomato Bread Casserole

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Another excellent find when perusing random cookbooks: Tomato Bread Casserole. Sounds weird, right? Yeah. And when you’re making it and eating it, it still seems weird. But delicious. And I knew this would be a hit with our 2 year old, because he loves all of the following things, which this recipe has an abundance of: tomatoes, bread, and cheese. I think it could have used a bit more cheese, personally, but still recommend trying this weirdo recipe out.

Adapted from Grandma’s Casseroles, Home-Style Favorites
Serves 4 as Main

1/4 lb loaf French bread, sliced
1 1/2 Tb margarine
7 oz whole peeled tomatoes (half a can), cut up (reserve liquid)
3/4 lb fresh tomatoes, thinly sliced
1/2 c low fat ricotta cheese
1/8 c olive oil
1/2 tsp Seasoned Salt
1/4 tsp dried oregano
1/4 tsp garlic powder
1/4 c Parmesan cheese, shredded

1.) Spread bread slices with margarine. Cut into large cubes. Arrange on a cookie sheet. Toast in 350 degree oven about 7 minutes.
2.) Place 1/2 of cubes in greased square baking dish.
3.) Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of ricotta cheese, 1/2 oil, 1/2 canned tomatoes, 1/2 of Seasoned Salt, 1/2 oregano, and 1/2 garlic powder.
4.) Repeat layers.
5.) Sprinkle with Parmesan cheese.
6.) Bake, covered in 350 degree oven for 40 minutes.
7.) Uncover and bake 5-10 minutes longer to brown top and get wilted edges on fresh tomatoes.

Nutrition:
Weight Watchers Points: 7

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