1 pound boneless, crushed crusty bread, cubed
2 (15 ounce) packages frozen mixed vegetables, thawed
2 eggs, lightly beaten
2 teaspoons Italian seasoning
1 (31 ounce) can spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese
1 (16 ounce) package shredded Cheddar cheese
1 (1 ounce) jar spaghetti sauce
2 large tomatoes, chopped
1 large onion, chopped
1 cup shredded mozzarella cheese
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon dried marjoram (optional)
1 (16 ounce) package shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1/3 cup Italian seasoning
1/3 cup Italian seasoning
1/3 cup spaghetti sauce
1 bunch shredded mozzarella cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place bread cubes in baking dish. Top with vegetables, egg, Italian seasoning and spaghetti sauce. Spoon the mixture over the bread cubes.
Bake uncovered in preheated oven for 40 to 50 minutes.
Stir tomato soup, mozzarella cheese, Cheddar cheese and Parmesan cheese into tomato soup mixture. Sprinkle cheese mixture over tomatoes, onions and mozzarella cheese.
Bake uncovered for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Backfill baking dish with 3 to 4 inches of spaghetti sauce. Spoon tomato soup mixture over pasta sauce. Sprinkle with mozzarella cheese, Parmesan cheese and Parmesan cheese sauce
Bake uncovered for 12 to 15 minutes.
Remove bread cubes from baking dish. Place under broiler over top of oven for 1 to 2 minutes or until knife inserted near top comes out clean.
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