8 slices of bread, toasted
2 (7 oz.) cans tuna, drained
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/2 tsp. salt
1 c. Mozzarella cheese, shredded
2 eggs
2 c. milk
1/2 tsp. oregano

Grease a 6-cup shallow baking dish; cover bottom with 4 slices of the toast. Combine drained tuna, green pepper, onion and the 1/4 teaspoon salt in bowl and add 1/2 of the shredded cheese. Spread over toast and top with remaining 4 slices of toast.

Beat eggs in medium bowl; stir in milk, remaining 1/2 teaspoon salt and oregano. Pour milk mixture over bread; sprinkle with remaining cheese. Cover with plastic wrap. Refrigerate at least one hour.

Press bread down into milk before baking. Bake at 375 degrees for 45 minutes until puffed and brown. Remove from oven and let stand 10 minutes before serving. Enjoy.