Feta-Roma Casserole
Ingredients
- 12 Roma tomatoes peeled and sliced
- 1 container Pesto
- 12 c chopped green onions
- 1 to 2 c croutons crushed
- 12 lb Feta cheese crumbled
- 1 tsp olive oil
Directions
- 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