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Green Bean Casserole (Canned)
1/2 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bun, Hamburger, WGR, #549 | 3 1/2 bun(s) |
Beans, Cut Green, Canned, Low Sodium, #10 Can, #249 | 4 #10 can(s) + 8 2/3 cup(s) |
Soup, Cream of Mushroom, Low Sodium, #353 | 2 50 ounce can(s) |
Milk, Reduced Fat, 2% Milkfat, Bulk | 1 1/2 quart(s) |
Cheese, American, Grated/Shredded, #60 | 8 ounce(s) |
DIRECTIONS
1. | To make breadcrumbs: |
2. | Open canned green beans and drain, then place beans in half-size steamtable pans (12"x10"x 2 1/2"). |
3. | Combine soup and milk. |
4. | Top with bread crumbs. |
5. | To bake: CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Remove from oven and serve immediately or cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. 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.
If using frozen green beans, place in stock pot with small amount of water, cover, and cook over medium heat until tender (15 minutes) or steam (8-10 minutes) before they are placed in the steamtable pans.