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"AKA Pumpkin Lush...been making this for quite some time, got the recipe from my mother. There are also variations out there for lemon or chocolate. Cool Whip is easily substituted for the whipping cream."
Oct 24, 2008 on Food.com
"This is a frequent request at my house, very tasty and easy. These can also be baked in the oven if you don't have a grill. Just place them on a rack (with something placed underneath to catch the bacon grease, of course, pop them in a 375 degree oven until the bacon is done, usually 30 minutes or so."
Oct 24, 2008 on Food.com
"Not completely inedible, but definitely will not make this again. There really is not much of a pumpkin taste to this recipe, definitely needs more pumpkin (or maybe less flour. If expecting the texture to be similar to pumpkin pie, don't make this, as the texture is somewhat gummy, almost like the consistency of a dry bread pudding. Sorry gra..."
Oct 13, 2008 on Food.com
"Was very good, although I cut the seasoned salt (used Tastefully Simple Seasoning Salt to 1T total (half on the chops and half in the potatoes and used cream of mushroom soup, since that was all I had on hand. Also had to increase baking time by 15-20 minutes, potatoes weren't done at 40 minutes. Will definitely make again."
Jul 14, 2008 on Food.com
"Since broccoli cheese casserole is one of my all-time favorites, this sounds incredible! But one question...where do the 2 cups of shredded cheese come into play? It's listed in the ingredients, but doesn't specify if it gets mixed in the casserole or sprinkled on top."
Jun 30, 2008 on Food.com
"Yummmmmyy! My Grandma used to make these as a special treat...better than candy bars!!"
Apr 15, 2008 on Food.com
"My Grandma used to make this...it was our favorite meal! She always used Cracker Barrel Extra Sharp cheddar cheese. She hand-grated it and stirred 1 cup in the soup mixture and topped the casserole with another cup. She called it "Spaghetti Amore" and it was one of her most-requested recipes of all-time. Grandma is gone, but this is still a fa..."
Jan 14, 2008 on Food.com