MEASURE (FOR 50 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
1 pound + 10 ounces
Water, Hot, Municipal
1 1/2 quart + 2 ounces
Salt, Table, #2219
Bun, Hamburger, WGR, #1228
Milk, Dry, Nonfat Powder, #2019
Water, Municipal, Mississippi
Broccoli, Florets, Frozen, #1601
7 pounds + 4 ounces
Soup, Cream of Mushroom, Low Sodium, #2513
1 quart + 2 1/2 cups
Cheese, American, Grated/Shredded, #1306
1 pound + 9 ounces
Onions, Chopped, Dehydrated, #2738
Garlic Powder, #2709
Pepper, Black, Ground, #2718
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Margarine, Bulk, #1319
If the rice has not been prepared, place the 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 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 1341, Rice, for detailed directions of this recipe.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
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 crumbs.
Prepare dry milk according to instructions on package using 1 cup of dry milk and 3 cups of water.
Thaw the broccoli.
Combine the cooked rice, thawed broccoli, undiluted 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:
Sprinkle the breadcrumbs evenly over each pan, approximately 2 cups per pan.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
Serve it immediately, or cover it and place in a warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
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 the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.
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 the rice, broccoli, soup, milk, cheese, onions, garlic powder, and pepper
The 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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