Tomato Mozzarella Bake Recipe

Tomato Mozzarella Bake Recipe photo by Taste of Home

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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

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Tomato Mozzarella Bake Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6-8 Servings

30 30 60

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

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°.
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.
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.

Nutritional Facts 1 serving (1 piece) equals 211 calories, 11 g fat (6 g saturated fat), 129 mg cholesterol, 629 mg sodium, 17 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Tomato Mozzarella Bake in Casserole Cookbook , p239