Tomato-Bread Casserole

½ lb loaf French bread, sliced
3 tbsp. Imperial® Margarine
1 14oz. can whole peeled tomatoes, cut up
1½ lbs. fresh tomatoes, thinly sliced
1 cup cottage or ricotta cheese
¼ cup olive oil
¾ tsp. Lawry® Seasoned Salt
½ tsp. oregano
½ tsp. garlic powder with parsley
½ cup Parmesan cheese

Spread bread slices with margarine; cut into large cubes. Arrange on jelly-
roll pan. Toast in 350° oven about 7 minutes.

Place half of cubes in greased 13 x 9 glass baking dish. Drain canned tomatoes,
reserving liquid. Top bread cubes with half of fresh tomato slices,
½ reserved tomato liquid, ½ of cottage cheese, ½ of oil, ½ of canned
tomatoes, ½ of seasoned salt, ½ of oregano and ½ of garlic powder. Repeat layers.

Sprinkle with Parmesan cheese. Bake, covered at 350° for 40 minutes. Uncover
and bake 5 minutes longer to brown top.

Makes 8 to 10 servings