MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
12 pounds + 12 ounces
Onions, Frozen, Diced, #1610
Garlic Powder, #2709
Salt, Table, #2219
1 tablespoon + 1 teaspoon
Soup, Cream of Mushroom, Low Sodium, #2513
2 50 ounce cans
Potatoes, Nugget Shaped, #1618
Cheese, American, Grated/Shredded, USDA
3 pounds + 8 ounces
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Thaw the onions in the refrigerator overnight. Drain the onions thoroughly on the day of assembly.
Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it.
Add the onions to the beef and sauté them for about five minutes, or until the onion is tender.
Add the seasonings and mix them in with the beef.
Add the soup and stir until it is thoroughly combined. Continue heating until the desired temperature is reached.
Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Cook the potato nuggets according to package directions, or until lightly brown and crispy.
CCP: Heat to 135 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.
Measure 2 quarts and 2 cups of the ground beef mixture and pour it into each 2 inch full-size steamtable pan that has been sprayed with pan release spray. Use 4 steamtable pans for 100 servings.
Evenly distribute 4 cups of shredded cheese over each pan of the meat mixture.
Cover the meat mixture with 5 pounds of cooked potato nuggets for each steamtable pans.
Cover each steamtable pan with pan liner (plastic wrap and aluminum foil will cause the product to sweat and become soggy) and place them in the warmer until serving time. The cheese will melt while in warmer.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion with 6 ounce spoodle or ladle per ¾ cup serving. Each serving provides 2 oz. eq. meat/meat alternate and ½ cup starchy vegetable.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. 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 within an additional 2 hours.
Use USDA Foods products 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 Meats" provides seasoning and serving ideas for meats.
100 servings: about 4½ gallons
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.