I've made this many times. When I'm in a hurry, I just cut the loaf open and spread the mixture on top. Once you try it with the cheese, you won't want to make it without.

Reviewed On: Aug. 16, 2009

Baked for 35 minutes at 350*F. Yummy!

Reviewed On: Aug. 16, 2009

We love this recipe! I can eat the leftovers straight from the fridge. I make it as written except that I bake it on a shallow stoneware barpan. I see no need for making it more complicated. If you make extra sauce it will be more soggy and the flavor is too much for my children. Seriously, make it as written. It's fast, easy and delicious.

Reviewed On: Apr. 8, 2009