MEASURE (FOR 50 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
1 pound(s) + 8 ounce(s)
Water, Hot, Municipal
1 quart(s) + 1 cup(s)
Salt, Table, #2219
Bun, Hamburger, WGR, #1228
Milk, Dry, Nonfat Powder, #2019
Water, Municipal, Mississippi
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
Garlic Powder, #2709
1 1/2 teaspoon(s)
Pepper, Black, Ground, #2718
Pan Release Spray, Vegetable Oil, #2514
Margarine, Bulk, #1319
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.
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:
Sprinkle crumbs evenly over each pan, approximately 2 cups per pan.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
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.
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.
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
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