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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I received the recipe for this rich bread-and-tomato dish from a relative, says Gloria Bisek of Deerwood, Minnesota. We love it in fall when tomatoes from our garden are plentiful. It's a favorite at potlucks, too, she adds. Ingredients:
4 medium tomatoes, sliced |
8 cups soft bread cubes |
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided |
4 bacon strips, cooked and crumbled |
1/2 cup chopped celery |
1/2 cup butter, melted |
1/2 cup chopped onion |
2 eggs, beaten |
1/2 teaspoon garlic salt |
1/2 teaspoon dried oregano |
Directions:
1. Place a single layer of tomatoes in a greased 13-in. x 9-in. baking dish; set aside. in a large bowl, combine bread cubes, 2 cups of cheese, bacon, butter, celery, onion, eggs, garlic salt and oregano; mix well. Spoon over the tomatoes. Top with remaining tomatoes; sprinkle with remaining cheese.
2. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.
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