Feta-Roma Casserole
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A italian take on feta-roma casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 12 Roma tomatoes, peeled and sliced
- 1 container Pesto
- 1/2 c. chopped green onions
- 1 to 2 c. croutons, crushed
- 1/2 lb. Feta cheese, crumbled
- 1 tsp. olive oil
Method
Coat the bottom of a nonmetal casserole dish with olive oil. Add tomatoes, Feta and pesto.
Top with green onions and crushed croutons, in that order.
Bake uncovered at 350° for 25 to 35 minutes.
Serve hot.
Rate:
