Italian Casserole Bread

From: AuntSana aka Chopped Liver

On Jun 22, 2008

Very, very good, Brooke. Halved the recipe for lunch to go with a pasta primavera salad. I have to confess that I did use regular Bisquick, as that is what I had on hand. The rest of the ingredients added so much flavor! The only thing that was funny was to watch me getting a half egg! Thnx for posting, Brooke. Made for ZWT4.

From: Cooks4_6

On May 21, 2008

Excellent bread recipe; easy enough for a week night. I was making a drab sort of meal tonight — jarred pasta sauce and a home-made caesar salad and wanted to add a bit of a kick. This was the highlight of the meal. I used 2T of egg beaters instead of egg white and used 1 1/4 t of Delello's Roasted Garlic and Cheese Dipping Spices in place of the garlic & italian seasoning. I also used 1 ounce of cheddar and 1 ounce of asaigo. 35 minutes later we had yum!

From: TeresaS

On May 13, 2008

I'm sorry but this just did not work for me. Don't know what I did wrong. Although anything that I have tried to make with this Bisquick has not turned out at all. The regular Bisquick seems to be the only one that likes me. Mine did not come out fluffy but very dense. It was very easy to prepare and I had such high hopes for it. Thanks for letting me try your recipe.

From: DuChick

On May 10, 2008

Any recipe that goes together this quickly with healthier ingredients and tastes wonderful deserves a standing applause from me! The bread browned so nicely on top and yet was moist on the inside. Full of flavor and would complement any entree. Thanks Brooke! MERP'd for 1-2-3 Hit Wonders.