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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You don't often think of casseroles to serve in summertime, but this one is scrumptious with fresh-from-the-garden tomatoes.Elaine Seip, Medicine Hat, Alberta Ingredients:
3 tablespoons butter, softened, divided |
8 slices french bread (1 inch thick) |
2/3 cup chopped green pepper |
1/3 cup chopped onion |
2 garlic cloves, minced |
4 eggs |
4 bacon strips, cooked and crumbled |
2 teaspoons sugar |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
2 medium tomatoes |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake at 400° for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°.
2. In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper.
3. Transfer to a greased 11-in. x 7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
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