So, I removed the last of my wife's potato-tomato casserole from the dish, and lo, it held up like a turine. I cut a couple of thin slices and served these cold, as an appetizer. This was good.
Next, I cut up the casserole into pieces the size of pinto beans and mixed this with Creole-seasoned pork tenderloin, cut into pieces the size of pinto beans. I formed this into two flat ovals in a hot, buttered sauté pan. These cooked ~like hash, caramelizing on the outside (turned 'em once). I served these with a fried egg on top.
This was an odd dinner, but fun.