This Greek-inspired casserole is a little like a quiche with a crust of potato slices. It’s one of my most successful tricks for using up leftovers.
And it’s wonderfully flexible. When I haven’t had day-old bread, I’ve substituted unseasoned croutons and once even used lightly toasted hot dog buns. I’ve also subbed well-drained canned tomatoes when I haven’t had fresh. And no meatloaf? Use leftover hamburgers or meatballs. There really are no set rules for this dish. Improvising provides the best results.
Serve this with a green salad and a pitcher of sangria loaded with freshly sliced fruit.