Wendell's Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
0.50 tbsp Oregano, ground 0.50 tsp Pepper, black 3 tsp Thyme, fresh 1 tbsp Rosemary 1.50 cup, chopped or diced Broccoli, fresh 1.75 cup Brussels sprouts, fresh 1.25 cup, chopped Carrots, raw 1.55 cup, diced Celery, raw 3 clove Garlic 1.25 cup, chopped Kale 1.20 package (10 oz) Spinach, fresh 1.45 cup, mashed Zucchini 16 tbsp chopped Shallots 2 tbsp Extra Virgin Olive Oil 16 oz Mushrooms: Dole Baby Portobello 1.50 cup Bell peppers (Green, Red, Yellow, Orange) 6 cup (8 fl oz) Water, tap 0.5 cup Flour - Gold medal all purpose flour 11 tbsp Butter, unsalted
Preheat oven to 225 degrees. Wash and chop all vegetables. Use 3 Tbsp butter. Throw all into a 6-qt dutch oven and stick in the oven for four hours. Create a roux out of 6 cups water (from the bottom of the dutch oven), 8 Tbsp flour, and 8 Tbsp butter. Whisk. Add back in to the vegetables.
Serving Size: Makes 24 1-cup servings
Serving Size: Makes 24 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 92.4
- Total Fat: 6.7 g
- Cholesterol: 14.3 mg
- Sodium: 33.1 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.8 g
- Protein: 2.2 g
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