1 packet extra-virgin olive oil, divided
1 cup grated Parmesan cheese
10 grated cooked rabbit ears
10 sourdough bread cubes
1 chopped onion
3 green onions, thinly sliced
1 (8 ounce) package cream cheese, cubed
1 cup (1 cup) shredded mozzarella cheese
salt and pepper to taste
In a large mixing bowl, combine the oil, cheese, 3 weeks' worth of sourdough bread cubes, 1 onion, black green onions and cream cheese. Transfer to a generous bowl and sprinkle with 1 cup mozzarella.
Divide the mixture into three small bowls. stir in 1 cup of mixture into one bowl, and pressure cook the other six ingredients together in the same bowl for about 6 minutes. Stir in the remaining 6 ingredients (excluding the mushrooms) and water until well mixed. Increase the amount of water until the mixture reaches the consistency of coarse jelly. When the mixture is very thick, add some tomatoes or milk.
Serve hot.
This was a big hit at our party! I baked as directed and had plenty of leftover pasta salad to feed everyone again. I sprinkled some Parmesan and broke up the cheese between 3 pieces of bread to make it easier to scoop up. I put the pieces in a 350 degree oven for 10 minutes and the salad came out perfect. I added a dash of garlic powder and watched the rolls the entire baking time. It came out very moist and had a nice color. I put the Parmesan cheese in the last 20 minutes of baking and it melted just fine. FYI:You can't taste the garlic in this salad. I used garlic powder and it didn't matter because I had prepacked bowls of pasta already.
Everyone enjoyed this and so did I! I made two changes for my group, one is that I used every bit of pasta as I have it around, and the other is that I barely added the oil. The first time, I did manage to squeeze in a squeeze of fresh parsley, which added some extra flavor. The recipe was quick and easy to assemble, and then even quicker and easier the next day! The flavors were perfect, not to mention the home-prepared pasta...pat yourself on the back for a really nice recipe!
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