ragdollcatlady
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I just have to share this recipe. I call it Pizza Casserole.
I was trying to come up with a way to use up left over garlic bread. We love it and use a lot of it, but once it is refrigerated, it gets too hard to use/eat again. I prefer to use real butter, fresh garlic and seasonings so it is very flavorful. We don't usually have the really soft bread, this is the thick crust / firm/ whole grain type of sourdough bread. We also freeze it, so sometimes, I end up with freezer burned bread. I hate to throw it out even though it is fine in the compost and the animals make good use out of it. I used a strata type base for this.
My kids like my cooking, but this one got serious compliments, especially for a "leftovers" meal.
I filled a casserole pan with cut up, 1/2 inch squares of garlic bread and added a little plain sourdough to fill it up (about 3/4 of the pan full).
12 eggs
3 cups of milk
Scramble up the eggs and milk and pour over the bread. I let it set at least 1/2 hour while I prep the rest of the filling, turning/mixing and making sure the egg/ milk mix gets soaked in well. You could also let this set overnight in the fridge if you wanted.
2 cups of cubed pepperoni, I buy the butts from the discount store in a big package for $4.99 and it will make 2 casseroles and still have some left over. I cut the cubes around 1/4 inch or so.
One can of black olives. I use small olives and I crush them rather than slice to save time. I just hold them between two fingers and squish!
It takes me about one minute to crush a whole can.
One can of diced tomatoes.
One cup of shredded mozzerella.
I use my hands to gently and barely mix the rest of the ingredients into the casserole. I try not to let all the filling fall to the bottom. Cover it with foil and bake at 375 for 1 1/2 hours. Uncover and add one more cup of mozzerella over the top and bake for another 1/2 hour.
Let cool and serve! YUM!
I was trying to come up with a way to use up left over garlic bread. We love it and use a lot of it, but once it is refrigerated, it gets too hard to use/eat again. I prefer to use real butter, fresh garlic and seasonings so it is very flavorful. We don't usually have the really soft bread, this is the thick crust / firm/ whole grain type of sourdough bread. We also freeze it, so sometimes, I end up with freezer burned bread. I hate to throw it out even though it is fine in the compost and the animals make good use out of it. I used a strata type base for this.
My kids like my cooking, but this one got serious compliments, especially for a "leftovers" meal.
I filled a casserole pan with cut up, 1/2 inch squares of garlic bread and added a little plain sourdough to fill it up (about 3/4 of the pan full).
12 eggs
3 cups of milk
Scramble up the eggs and milk and pour over the bread. I let it set at least 1/2 hour while I prep the rest of the filling, turning/mixing and making sure the egg/ milk mix gets soaked in well. You could also let this set overnight in the fridge if you wanted.
2 cups of cubed pepperoni, I buy the butts from the discount store in a big package for $4.99 and it will make 2 casseroles and still have some left over. I cut the cubes around 1/4 inch or so.
One can of black olives. I use small olives and I crush them rather than slice to save time. I just hold them between two fingers and squish!
It takes me about one minute to crush a whole can. One can of diced tomatoes.
One cup of shredded mozzerella.
I use my hands to gently and barely mix the rest of the ingredients into the casserole. I try not to let all the filling fall to the bottom. Cover it with foil and bake at 375 for 1 1/2 hours. Uncover and add one more cup of mozzerella over the top and bake for another 1/2 hour.
Let cool and serve! YUM!
This looks tasty!!!
