The sour cream and provolone create the perfect balance of creamy and cheesy, and the subtle tang from the sour cream lends another tasty note to this dish. Also, make sure to simmer the sauce according to the directions, which reduces the amount of liquid. I did not once, out of laziness, and there was too much liquid which resulted in slightly soggy pasty. I do replace the ground beef with Italian sausage so I don't have to worry about seasoning the meat myself. This fits perfectly into my 9x13 corningware casserole dish.
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The sour cream and provolone create the perfect balance of creamy and cheesy, and the subtle...