Nov 12, 2009
We enjoyed this--after a long while, which was entirely my fault. I didn't read the part about 9x13 pan, and chose to put it in a 9 inch deep dish pie container. This resulted in it being too deep, and taking too long to cook! It puffs WAY UP in the air while it cooks, and deflates considerably as it cools (which is rather neat to see). As far as flavor goes, I added 1/4 c. dehydrated onions and in the future I will add more spices or flavorings to the bread part. Someone mentioned cheese, and I think that would be good; also garlic and of course, onions galore :-) My husband called this "Sausage Pie" and was thrilled with it! P.S. To make this recipe work in a pie plate, I believe you need to halve the entire recipe, or use 2 pie plates. Thanks for the recipe, it was unique enough, even with needing some flavor add-ins, to be a keeper!
—JARRIE
