Broccoli, Cheese & Rice Casserole

Meal Component Contribution:
1/2 oz. eq. meat/meat alternate, 1/2 oz. eq. whole grain, 1/2 cup dark green vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains
Vegetables (Dark Green)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #556	1 pound(s) + 8 ounce(s)
Water, Hot, Municipal	1 quart(s) + 1 cup(s)
Salt, Table, #343	1 teaspoon(s)
Bun, Hamburger, WGR, #549	7 bun(s)
Milk, Dry, Nonfat Powder, #376	1 cup(s)
Water, Municipal, Mississippi	3 cup(s)
Broccoli, Frozen, Chopped, #64	10 pound(s) + 8 ounce(s)
Soup, Cream of Mushroom, Low Sodium, #353	1/2 50 ounce can(s)
Cheese, American, Grated/Shredded, #60	1 pound(s) + 9 ounce(s)
Onions, Chopped, Dehydrated, #278	1/4 cup(s)
Garlic Powder, #331	1 1/2 tablespoon(s)
Pepper, Black, Ground, #336	1 teaspoon(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)
Margarine, Bulk, #119	2 ounce(s)

DIRECTIONS

1.	To prepare rice: Place brown rice in each 12" x 20" x 4" deep steamtable pan. Add 1 quart and 1 cup of hot water to the pan. Add salt to each pan and mix. Steam for approximately 45 minutes or until tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed add more water. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
2.	To prepare breadcrumbs: Toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs. Break bread into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained.
3.	Prepare dry milk according to instructions on package.
4.	Combine cooked rice, broccoli, undiluted soup, milk, cheese, onions, garlic powder, and pepper in a large bowl.
5.	Pour 4 quarts and 1 cup of mixture into each full-size steamtable pan (12' x 20" x 2 1/2"), which has been lightly coated with pan release spray. For 50 servings, use 2 steamtable pans.
6.	To prepare topping: Combine melted margarine and bread crumbs. Mix to coat bread crumbs well. Sprinkle crumbs evenly over each pan, approximately 2 cups per pan.
7.	To bake: Conventional Oven: 350 degrees F for 30 minutes. Convection Oven: 300 degrees F for 20 minutes. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
8.	Serve immediately. Portion with a #6 scoop (2/3 cup) per serving. Each portion provides 1/2 oz. eq. of meat/meat alternate, 1/2 oz. eq. whole grain, and 1/2 cup dark green vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

174

Carbohydrates

22.10 g

Dietary Fiber

3.66 g

Protein

8.77 g

Sodium

370.51 mg

Total Fat

6.41 g

Sat. Fat

3.57 g

Trans Fat

0.00 g

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Broccoli, Cheese & Rice Casserole

DIRECTIONS

Production Notes

Nutrients Per Serving