TOMATO-BREAD CASSEROLE

      Title: TOMATO-BREAD CASSEROLE
  Categories: Casseroles
       Yield: 8 Servings
  
     1/2 lb French bread -- sliced
       3 tb Margarine -- softened
  14 1/2 oz Can Whole peeled tomatoes
            -cut up
   1 1/2 oz Fresh tomatoes -- thinly
            Sliced
       1 c  Lowfat cottage cheese or
            Ricotta cheese
     1/4 c  Olive or vegetable oil
     3/4 ts Lawry's seasoned salt
     1/2 ts Dried oregano -- crushed
     1/2 ts Lawry's Garlic Powder with
            Parsley
     1/2 c  Parmesan cheese
  
   Spread bread slices with margarine; cut into large cubes. Arrange on a
   jelly roll pan. Toast in 350 degree oven for about 7 minutes. Place
   1/2 of the cubes in a greased 13x9x2 baking dish. Drain canned
   tomatoes, reserving liquid. Top bread cubes with 1/2 of fresh tomato
   slices, 1/2 of the reserved tomato liquid, 1/2 of the cottage cheese,
   1/2 of the oil, 1/2 of the canned tomatoes, 1/2 seasoned salt, 1/2 of
   the oregano and 1/2 of garlic powder and parsley. Repeat layers.
   Sprinkle with Parmesan cheese. Bake, covered, in 350 oven for 40
   minutes, uncover and bake 5 minutes longer to brown top.
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