Wonderful flavor; made the whole house smell great. I cut the sugar down and ended up cooking about 30 hours all told, the last 6 with the lid off, to get everything very nice and dark and delish. Added about 1/4 cup of brandy at the very end before packing into jars and canning, which gave it a lovely deep "grownup" flavor.

Reviewed On: Oct. 23, 2009

Fantastic and very simple to make! My whole family loved it. I halved the recipe, baked it in an 8" pie pan and used fresh parsley instead of dried. After baking for 15 minutes, sprinkled the top with reserved parsley and cheese and gave it another 5 minutes. My two sons already want to know when we can have it again!

Reviewed On: Oct. 20, 2009

The whole family enjoyed this, even with changes to accommodate what we had on hand. I used hot Italian sausage instead of ground beef, substituted fresh mushrooms, added a can of tomatoes and precooked the rice. Plus I eliminated the mozzarella and I don't think anyone missed it. It was ready to go after only 30 minutes in the oven. Yummy! Looking forward to leftovers for lunch today.

Reviewed On: Mar. 29, 2009