Source: MRS 2015
MRS: 1034 — Vegetables (1000s)

Green Bean Casserole (Canned)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Bun, Hamburger, WGR, #1228
3 1/2 bun(s)
Beans, Cut Green, Canned, Low Sodium, #10 Can, #2801
4 #10 can(s) + 8 2/3 cup(s)
Soup, Cream of Mushroom, Low Sodium, #2513
2 50 ounce can(s)
Milk, Reduced Fat, 2% Milkfat, Bulk
1 1/2 quart(s)
Cheese, American, Grated/Shredded, #1307
8 ounce(s)
DIRECTIONS

1.

If breadcrumbs have not been prepared, half hamburger buns and then toast 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. See recipe MRS 1303, Whole Wheat Bread Crumbs, for detailed directions and photographs of this recipe.

2.

Open canned green beans and drain, pour into a large mixing bowl. (Beans may also be poured into a half-size steamtable pan 12" x 10" x 2½")

3.

Combine soup and milk. Pour soup mixture over beans and stir gently. Place bean mixture in half-size steamtable pans (12" x 10" x 2½").

4.

Top with bread crumbs. Sprinkle grated cheese over beans and bread crumbs.

5.

To bake: Conventional oven: 350 degrees F  for 20 minutes. Convection oven: 325 degrees F for 20 minutes .

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.
Portion with a #8 scoop or a 4 ounce spoodle per serving. Each portion provides ½ 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

Use USDA Foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

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.

Nutrients Per Serving
Calories
67
Carbohydrates
8.38 g
Dietary Fiber
2.05 g
Protein
2.89 g
Sodium
228.05 mg
Total Fat
2.57 g
Sat. Fat
0.93 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Green Bean Casserole (Canned)
1.

Soup and milk being poured over green beans

2.

Combining beans, soup and milk

3.

Bean mixture topped with bread crumbs and cheese in a steam table pan

4.

Cooked Green Bean Casserole

5.

1 serving of Green Bean Casserole