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A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
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Originally published as Scalloped Carrots in Country Woman September/October 2001, p29
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Reviewed on Mar. 28, 2012 by gingerriss
one word..WOW... I am so upset I had not found this receipe a long time ago. It is so so so good. We ate it for days. I am so excited to bring it to Easter to share with my family
Reviewed on Feb. 27, 2011 by jodi_alex
this is very addicting...scrumptious!!
Reviewed on Feb. 05, 2010 by daisey5
I used 2% milk and 2% milk cheddar cheese.
Reviewed on Aug. 11, 2008 by Sear A. Sautee
This is a wonderful recipe!
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