Delicious. Although I'm sure the original recipe is excellent, I too made a couple of changes, like some of the other contributors. Perhaps these helped because of cooking at high altitude (New Mexico). At the last minute, I decided to add about 1/2 cup cooked brown rice to the mixture, which seemed a little too moist, and it really did the job of adjusting the texture. I also grated about 1/4 cup of Romano cheese and mixed it with 1/4 cup of seasoned breadcrumbs, and sprinkled the mixture on top of the dish before baking. The result was a slightly crunchy and very tasty golden crust. My family and I really enjoyed this dish.
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Delicious. Although I'm sure the original recipe is excellent, I too made a couple of changes,...