Turn your party favorite gyro salad into a delectable casserole that will have your family begging for more

The famous and universally beloved gyros salad comprises lettuce, bell pepper, cucumber, onion, corn, and succulent, sauce-infused meat. This party favorite never fails to disappear within moments of being served. For a variation, why not prepare it as a casserole? We suggest you prepare a double portion - it tends to vanish before you know it.

Looking at an almost empty refrigerator and not knowing what to do with the remaining bits and pieces? Casserole to the rescue! It's an immensely forgiving dish that accommodates just about anything. Take those vegetables lurking in your refrigerator's corners, combine them with rice or pasta, or even potatoes, and add a bit of meat, say chicken breast or ham. Round it off with cheese and bake. In an hour, you'll have a delicious, hearty meal while making good use of remnants that would otherwise have been neglected.

Do you relish gyros salad? Consider preparing it as a casserole. Most of the required ingredients are likely already in your pantry. Allow rice to act as the base here, offering a more satiating meal. Discover the simplicity of this recipe—your family will be requesting seconds before you know it.

Ingredients:

• 1 packet of gyros spice,
• approximately 1.1 lbs of chicken breast (pork loin or shoulder are suitable substitutes),
• 1 yellow bell pepper,
• 1 red bell pepper,
• 1 red onion,
• 3 cloves of garlic,
• 1 can of corn,
• around 3.5 oz of rice,
• about 3.5 oz of yellow cheese,
• 3 tablespoons of ketchup,
• 3 tablespoons of sour cream,
• cooking oil,
• salt,
• pepper.

Instructions:

1. Cook the rice until tender.
2. While the rice is cooking, prepare the meat. Rinse the chicken breast, pat it dry and cut it into cubes. Season with salt and pepper, then coat with gyros spice and a dash of oil. Finally, pan-fry it.
3. Lay the cooked rice evenly in an ovenproof dish.
4. Mix the ketchup and sour cream together, along with a teaspoon of gyros spice.
5. Dice the onion and bell peppers. Crush the garlic. Drain the canned corn.
6. Drizzle the rice with the prepared sauce. Spoon the bell pepper, onion, and corn over the sauce. Douse the vegetables with the remaining sauce, then top with the fried meat. Sprinkle the casserole with yellow cheese and bake in the oven - previously preheated to 350 degrees Fahrenheit - for 30 minutes.