Reviewed: Jun. 20, 2009

Good flavor, just not enough of it in my opinion, and my mom commented that it could use more bread crumb topping.

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Reviewed: Nov. 16, 2008

This was good but took a lot of time to prepare and I didn't feel that the baking stage added much to the dish. I may have overstuffed the pan so that the baking time wasn't long enough.

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Amanda from MA CT NJ

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Stamford, Connecticut, USA

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Reviewed: Nov. 13, 2008

This recipe can be used with 4 cups of any vegetables you have on hand, which makes it quite versatile. It comes out delicious and we actually ate it as a main dish. If you have fried onions on hand, throw some on top with the shredded cheese - yum!

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JAcee

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Reviewed: May 15, 2008

A little late on reviewing this. We made this multiple times this winter and we love it. The first time we tried it was because my husband grabbed rutabaga instead of turnips and I had no clue what to do with rutabaga. We were very pleased with it. I followed the recipe to the T. I have one very picky daughter and another who refuses to eat carrots but both of them loved this. Thank you for submitting this one.

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