This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Mozzarella Tomatoes

By: Gloria Bisek

"'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."

Rate/Review | Read Reviews (16)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 medium tomatoes, sliced
8 cups soft bread cubes
3 cups shredded mozzarella cheese, divided
4 bacon strips, cooked and crumbled
1/2 cup butter or margarine, melted
1/2 cup chopped celery
1/2 cup chopped onion
2 eggs, beaten
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano

Directions

Place a single layer of tomatoes in a greased 13-in. x 9-in. x 2-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. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.