Broccoli, Cheese & Rice Casserole

Thaw the broccoli in the refrigerator overnight. Drain it well before using.

If the rice has not been prepared, spray 12" x 20" x 4" deep steamtable pan with food release spray, then place the brown rice in the steamtable pans. Add 1 quart and 1 cup of hot water to the pan. Add 1 teaspoon of salt to each pan and mix. Steam for approximately 45 minutes or until the rice is tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed, add more water. See recipe MRS 7090, Rice, for detailed directions of this recipe.

If the breadcrumbs have not been prepared, half the hamburger buns and then toast in a low-temperature oven (200 degrees F) until slightly golden brown and firm. Cool the hamburger buns before preparing the crumbs.
Break the bread into pieces and place them in a food processor or appropriate grinder. Process the bread until the desired crumb size is obtained. See recipe MRS 7125, Whole Wheat Bread Crumbs, for detailed directions and photographs of this recipe.

Combine the cooked rice, thawed broccoli, mushroom soup, milk, cheese, onions, garlic powder, and black pepper in a large bowl.

Pour 4 quarts and 1 cup of the mixture into each full-size steamtable pan (12' x 20" x 2½"), which has been lightly coated with pan release spray. For 50 servings, use 2 steamtable pans.

To prepare the topping:

• Melt the margarine and combine it with the breadcrumbs.
• Mix them to coat bread crumbs well.

Sprinkle the breadcrumbs evenly over each pan, approximately 2 cups per pan.

To bake:

• Conventional Oven: 350 degrees F for 30 minutes.
• Convection Oven:   300 degrees F for 20 minutes.

Serve it immediately, or cover it and place in a warmer until ready for service.

Portion with a #6 scoop (2/3 cup) per serving. Each portion provides ½ oz. eq. of meat/meat alternate, ½ oz. eq. whole grain, and ½ cup dark green vegetable.