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Linda Phillippi of Ronan, Montana has been making this comforting casserole for three decades. She's enhanced the recipe over the years by adding nutmeg and trying different vegetables.
This recipe is:
Nutritional Analysis: 1/2 cup equals 205 calories, 12 g fat (7 g saturated fat), 33 mg cholesterol, 406 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch, 1/2 fat-free milk.
Originally published as Carrot Coin Casserole in
Cooking for 2
Spring 2005, p56
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