Ingredients

• 1 pound ground beef
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 2 garlic cloves, minced
• 14 slices French bread (1/2 inch thick)
• 4 large tomatoes, sliced 1/2 inch thick
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons olive oil, divided
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 cups milk
• 1/3 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded mozzarella cheese

Preparation

1. In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside.
2. Toast bread; line the bottom of an ungreased 13-in. x 9-in. baking dish with 10 slices.
3. Top with half of the meat mixture and half of the tomatoes.
4. Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil.
5. Crumble remaining bread over top.
6. Repeat layers of meat, tomatoes, seasonings and oil.
7. In a saucepan over medium heat, melt the butter; stir in flour until smooth.
8. Gradually stir in milk; bring to a boil.
9. Cook and stir until thickened and bubbly, about 2 minutes.
10. Remove from the heat; stir in Parmesan.
11. Pour over casserole.
12. Top with mozzarella.
13. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.

Yield: 8-10 servings.