California Tots Casserole

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:

  1. Sauté onions in margarine until translucent.
  2. 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.
  3. Stir constantly while adding remaining water and milk. Cook until mixture thickens.
  4. Cook carrots until tender crisp; drain. Thaw and drain cauliflower and broccoli. Add vegetables to sauce.
  5. 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.
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Yield: 24 servings
Calories: 219
Sodium: 437.7 mg
Fiber: 3.4 g
Protein: 7.3 g
Cholesterol: 5.7 mg

Source:
Barbara Scheule

Miami, FL

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