I'm in the middle of making the crust and wondering....how much butter am I supposed to be using???

Reviewed On: Nov. 25, 2002

This is a great recipe, but I used 2 full jars of Classico sauce (one portobello and one sun-dried tomato)which I ran through the blender to hide the chunks from a picky eater. I also used l/2 lb. ground beef and l/2 lb. Italian sausage, removed from the skin. It was not too much sauce and my guests quickly accepted the offer to let them take the left-overs.

Reviewed On: Oct. 24, 2002

One of my son's favorite dishes...but only when I brown the potatoes and onions first, add pepper, and use l/2 mayo and l/2 sour cream. The browning gives it more flavor and also cuts down on baking time. Use real (soft) bacon bits.

Reviewed On: Oct. 22, 2002