Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!
This was delicious! I cut this recipe in half and baked for 20 minutes. So easy, so fast, so flavorful! Will definitely be making again!
Ridiculously easy and oh so delicious!! This recipe won rave reviews from my Dad, a real meat and potatoes kind of guy.
cryscassagne ,
I fix this for my husband and I occasionally, and the leftovers are always reheated. I've never had a problem with it.
Cryscassagne,
I make this for my husband and I, and the leftovers are always reheated. I've never had a problem with it.
Does anyone know if this dish will reheat well?
Thanks Lois for the "salt" tip. I'm excited to try this recipe.
Great recipe but Too Much Salt! It should called for 1/2 teaspoon course salt instead of 1-1/2 ! Although everyone liked it tonight, no one liked the salt content. I WILL make it again because it was a great presentation with halved, toasted pita on the side.