These were great. I had just a few beets from my garden, not enough to bottle and was looking for a recipe that resembled pickled beets. I noticed the recipe is a Taste of Home recipe and have never had trouble with their recipes, so I went to their web site to check the recipe. The recipe was the same but all the comments said it should be 1/2 teaspoon salt NOT 12 which would be 1/4 cup (way too much for a lot of things). So I made the recipe based on that and only made 1/3 of the recipe. After letting the beets sit in the fridge for a day they are very tasty, almost as good as regular pickled beets. I used a tea strainer for the cloves but next time may keep one or two in the sauce as I like a bit more clove flavor. I will make this again.

Reviewed On: Sep. 3, 2010

This was very good. I didn't cook it for 40 minutes as it was done at 25 minutes. Loved the crunchy crumb topping, the smaller nut pieces was just right for it. Thought it was very moist, even after leaving it uncovered for half the day. Being able to mix this up the day before and have it warm in the morning was why I decided to make this and I wasn't disappoined with the results. Will be making this again.

Reviewed On: Jul. 18, 2010

We have made this several times and our family enjoys it very much. We first saw the recipe in a Taste of Home magazine and had to try it. We use bold and spicy mustard as we don't like the taste of the dijon and vary the cheese to what we havae or sounds good at the time. We also use sliced green onions rather than regular onions. Was served this at a wives group and everyone there enjoyed it too.

Reviewed On: Feb. 12, 2010