Hi Everyone! Love this recipe, and I wanted to share that I cook it in a traditional 9x12 pan. We like it this way for several reasons: more crunchy coated biscuits (more surface area) and no fears about uncooked (too raw/gooey) middle sections. No debate over tube or bundt, either. Everyone I have ever made this for requests that I make it- it's ALWAYS a hit.

Reviewed On: Nov. 25, 2009

This was really good. I modified it by adding extra bacon, used finely chopped spinach instead of romaine (will last longer, too), no barbecue sauce, and no water. Excellent flavor, and we will make it again!

Reviewed On: Aug. 6, 2008

YUM! This was a great, easy recipe! We substituted the Spicy Ranch suggested by another reviewer, and I ommitted the green pepper. In the future, I will also add black beans. Good the next day, too!

Reviewed On: Jun. 26, 2008