Source: MRS 2015
MRS: 1013 — Vegetables (1000s)

Broccoli, Cheese & Rice Casserole

Meal Component Contribution:
½ oz. eq. meat/meat alternate, ½ oz. eq. whole grain, ½ cup dark green vegetable
Number of Portions: 50  Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Dark Green)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Dark Green)

Rice, Long Grain,Brown, Parboiled, #2139
1  pound(s) + 8  ounce(s)
Water, Hot, Municipal
1  quart(s) + 1  cup(s)
Salt, Table, #2219
1  teaspoon(s)
Bun, Hamburger, WGR, #1228
7  bun(s)
Milk, Dry, Nonfat Powder, #2019
1  cup(s)
Water, Municipal, Mississippi
3  cup(s)
Broccoli, Frozen, Chopped, #1601
10  pound(s) + 8  ounce(s)
Soup, Cream of Mushroom, Low Sodium, #2513
1/2 can(s) , (50 ounce can)
Cheese, American, Grated/Shredded, #1307
1  pound(s) + 9  ounce(s)
Onions, Chopped, Dehydrated, #2738
1/4 cup(s)
Garlic Powder, #2709
1 1/2 teaspoon(s)
Pepper, Black, Ground, #2718
1  teaspoon(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Margarine, Bulk, #1319
2  ounce(s)


If rice has not been prepared, 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. See recipe MRS 1341, Rice, for detailed directions of this recipe.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.


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.


Prepare dry milk according to instructions on package.


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


Pour 4 quarts and 1 cup of 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 topping:

  • Combine melted margarine and bread crumbs.
  • Mix to coat bread crumbs well.

Sprinkle crumbs 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.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.


Serve immediately.
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.

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 or Department of Defense (DOD) 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.

Fresh or chopped onions may be used inested of dehyrated onions. The nutrient analysis will have to be re-calculated if other ingredients are substituted.

Nutrients Per Serving
22.07 g
Dietary Fiber
3.65 g
8.76 g
362.24 mg
Total Fat
6.87 g
Sat. Fat
3.63 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Broccoli, Cheese and Rice Casserole

Combining rice, broccoli, soup, milk, cheese, onions, garlic powder, and pepper


Rice mixture in a steamtable pan


Cooked Broccoli, Cheese and Rice Casserole in a steamtable pan


1 serving of Broccoli, Cheese and Rice Casserole