This is an excellent recipe, and to me, is a lot faster to put together than the recipe had me thinking. I make a couple (easy) changes: no parsley in the white sauce, I use ground pork instead of ground beef (which I believe has a better, softer, consistency and flavor), and I top with mozzarella cheese rather than parmesan (purely personal preference). Otherwise, I stay pretty true to the recipe. One tip, when you make the white sauce, after the bullion and flour comes to a bubble in the butter, slowly add the half and half, a little bit at a time, and it'll be easier to prevent any possible chunks from happening.
Was this review helpful?
0 users found this review helpful
This is an excellent recipe, and to me, is a lot faster to put together than the recipe had me...