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Ingredients
| salted butter: 3 Tbl (or margarine//softened) |
| French bread: 8 |
| green bell pepper (chopped): 2/3 cup |
| onions (chopped): 1/3 cup |
| garlic: 2 cloves (minced) |
| eggs: 4 |
| bacon: 4 strips (cooked and crumbled) |
| granulated sugar: 2 tsp |
| salt: 1 tsp |
| dried oregano (ground): 1 tsp |
| black pepper: 1/2 tsp |
| red tomatoes: 2 |
| mozzarella cheese, whole milk (shredded): 1 cup |
Tomato Mozzarella Bake
Credit: AllRecipes
User rating:
"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"
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Prep Time
30 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
Directions
- Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake at 400 degrees F for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350*.
- In a 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. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
- Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.