California Casserole

Ingredients

• ⅓ cup margarine, melted
• 1 cup onions, chopped
• 1 cup flour
• ½ teaspoon ground thyme
• 2 teaspoons oregano leaves
• 1 teaspoon paprika
• ¾ teaspoon curry powder
• ¾ teaspoon dry mustard
• 3⅔ 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 1½ pounds potato puffs. Bake at 350°F for 50-60 minutes or until potatoes are browned; serve hot.