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I love this recipe. I make mine in two 9" round pans, so it is definitely more like a cake. I also like to toss in a handful of chocolate chips for a little surprise here and there. I have printed this recipe about five times, and everytime I print it, I end up giving it away. This time, due to changes in this web site, I had a heck of a time trying to find it again!! I was almost starting to panic. Yikes!! From now on I'm going to make extra copies so I don't lose it again!

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Ham and Cheesy Potatoes

Reviewed: Apr. 4, 2002

Wow, we loved this recipe. I did not have a problem making the sauce without butter. I think that this sauce is very versatile, and could be modified for use with any pasta dish as well. Next time though, I will ease up on the chicken boullion to cut down on the "saltyness" of it. ps: make sure you julienne your spuds small if you want it to cook in an hour.. mine took almost two - well worth the wait though.

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32 users found this review helpful