Recipes
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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 lb 6 ozs. Fresh carrot coins 2 lbs 13 ozs. Frozen cauliflower 2 lbs 13 ozs. Frozen broccoli cuts 3 lbs. Frozen potato puffs
Directions
- Sauté onions in margarine until translucent. Add flour, thyme, oregano, paprika, curry and mustard; stir until smooth. Cook for 20 minutes stifling frequently.
- Stir constantly while adding 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 Eat 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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