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I enjoy sharing this recipe that calls for the vegetable that made my state famous. The first time I tasted this casserole was at a church supper. I was determined to find out who made it so I could get the recipe. I found her and she was delighted to give it to me. I've served it often since then.
Nutritional Facts 1 serving (3/4 cup) equals 304 calories, 21 g fat (12 g saturated fat), 54 mg cholesterol, 586 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Confetti Scalloped Potatoes in
January 1992, p47
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