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California Casserole
Recipe courtesy of Barbara Scheule, Administrative Dietitian, Kansas State University, Manhattan, KS
Yield: 24 servings
Ingredients
- 1/3 cup margarine, melted
- 1 cup onions, chopped
- 1 cup flour
- 1/2 teaspoon ground thyme
- 2 teaspoons oregano leaves
- 1 teaspoon paprika
- 3/4 teaspoon curry powder
- 3/4 teaspoon dry mustard
- 3 2/3 cups water
- 7 cups 2% milk
- 1 pound 6 ounces fresh carrot coins
- 2 pounds 13 ounces frozen cauliflower
- 2 pounds 13 ounces frozen broccoli cuts
- 3 pounds frozen potato puffs
Directions
Sauté onions in margarine until translucent. Blend 2 cups of water into flour mixture to make a paste. Blend remaining flour, thyme, oregano, paprika, curry and mustard; stir until smooth. Cook for 20 minutes stifling frequently. Stir constantly while adding remaining water and milk. Cook until mixture thickens. Cook carrots until tender crisp; drain. Thaw and drain cauliflower and broccoli. Add vegetables to sauce. Scale 6 pounds of vegetable mixture into each of two greased 12" x 10" x 2" pans, top each pan with 1 1/2 pounds potato puffs. Bake at 350°F for 50-60 minutes or until potatoes are browned; serve hot.
Estimated Nutritional Analysis per Serving:
Calories 219 Protein 7.3 gm Fat 9.1 gm Saturated Fat 3.6 gm Carbohydrates 296 gm Cholesterol 5.7 mg Sodium 437.7 mg Dietary Fiber 3.4 gm Calcium 1548 mg Potassium 604.3 mg
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