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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tex-Mex + Italian is the mash-up we never knew we needed.
cooking.nytimes.com
This is more of a casserole than a traditional soufflé It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year
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Hash brown casserole is a classic comfort food dish. This recipe uses cream of potato soup, chopped ham, and Cheddar cheese.
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Sweet potatoes are combined with a tropical blend of coconut and pineapple in a sweet-enough-for-dessert side dish. An easy pecan crumble topping makes this casserole extra special.
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Every bite of this no-bake pumpkin pie reveals layers of caramel pecan crunch and creamy vanilla cheesecake pudding with fall spices.
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