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John Wayne Casserole
2 1/4 oz. eq. meat/meat alternate, 1/2 oz. eq. whole grain, 1/8 cup other vegetable
Number of Portions: 120 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 120 SERVINGS) |
|---|---|
Dough Sheets, Pizza, WGR, #56 | 5 sheet(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Beef, Ground, 80/20, #3 | 17 pound(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 cup(s) |
Salt, Table, #343 | 2 tablespoon(s) |
Garlic Powder, #331 | 2 1/2 tablespoon(s) |
Water, Municipal, Mississippi | 1 gallon(s) |
Sour Cream, Cultured, MS #16 | 3 1/2 quart(s) |
Mayonnaise, Reduced Calorie, Bulk, #283 | 3 3/4 quart(s) |
Cheese, American, Grated/Shredded, #60 | 3 1/2 pound(s) |
Onions, Frozen, Chopped, #72 | 1 quart(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 1 1/4 quart(s), chopped or sliced |
Peppers, Green, Diced, Frozen, #75 | 1 1/4 quart(s) |
Jalapenos, Peppers, Nacho, Sliced, #204 | 2 1/2 cup(s) |
Cheese, American, Grated/Shredded, #60 | 2 1/2 pound(s) |
DIRECTIONS
1. | Pat one thawed dough sheet in the bottom and up a half inch of sides of 2-1/2" x 12" x 20" pan sprayed with pan release spray. For each 24 servings, use 1 pan. |
2. | Heat oven to 350 degrees F and bake dough sheets for 10 minutes. |
3. | Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Combine Southwest seasoning blend, salt, and garlic powder. |
5. | Add enough water to dry seasonings to mix well. |
6. | Add seasoning mixture to ground beef. Stir well and add remaining water to ground beef mixture. |
7. | Simmer for 10 minutes. Keep warm to combine with other ingredients. |
8. | Combine sour cream, mayonnaise, cheese, and onion for filling. Set aside for step 9. |
9. | On top of dough sheet, evenly distribute ingredients as follows:
|
10. | To bake: Convection oven 325 degrees F for 30 to 45 minutes and until edges of dough are lightly brown. |
11. | Ten minutes before end of cooking time, spread two cups of grated cheese per pan. Return to oven and cook for remaining 10 minutes. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
12. | At end of cooking time, cover pans with foil or saran wrap and hold in warmer until service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. |
13. | To portion, cut pan 4 x 6 for 24 servings. Serve one piece for a portion. Each portion provides 2 1/4 oz. eq. of meat/meat alternate, 1/2 oz. eq. whole grain, and 1/8 cup of other 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
Do not substitute canned tomatoes for fresh sliced tomatoes.
If students do not prefer spicy foods, jalapenos may be eliminated. Nutrient analysis will need to be recalculated if jalapenos are not included in the recipe.
Use commodity products when available.
Miscellaneous Notes
120 servings will fill 5 full-size steamtable pans.
Nutrients Per Serving
Illustrated Steps for Preparation of John Wayne Casserole
| 1. |  Dough sheets topped with ground beef mixture, chopped tomatoes, green peppers, and drained jalapenos | 2. |  Adding sour cream mixture to recipe |
| 3. |  One serving of John Wayne Casserole |