27 August 2010

Hot Greek Salad Casserole

This recipe was inspired by Kitchen Scraps's Aphrodite’s Hot Greek Goddess Salad. I mixed my leftover Greek salad with some leftover pasta and rice, sprinkled it with some old brie and cooked it at 350°F for around 20 minutes.

Then I ate it with a mix of sour cream, dill and black olives.

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