Wendell's Casserole

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Wendell's Casserole calories by ingredient


Introduction

This was created by someone who lives for the moment and had a moment of inspiration This was created by someone who lives for the moment and had a moment of inspiration
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

Tips

This is a casserole made out of salad ingredients. Feel free to modify.


Directions

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