It was so easy. I was hesitant about cooking it that long at that high a temperature, but it was perfect. The only changes I made were to reduce the salt and use cracker crumbs instead of bread crumbs, since I didn’t have any plain bread.
There's a problem with this recipe. The ingredients list calls for 1 tsp. of milk but the video shows 1 cup of milk! It definitely should be a cup. I tried to make the recipe and, when I opened my bread maker, there was just a pile of dry stuff, not dough. :-(
Made it without the spinach, since we didn't have any. It was good, but everything else was falling to the bottom, under the kale. I think the wilted spinach would kind of wrap around things and hold it together better.
So easy! And great for my vegetarian kids. Lots of iron in spinach. I added more noodles, just to completely cover the layer in the pan, 8 noodles instead of 6.
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