Source: MRS 2019
MRS: 150.2 — Beef (100s)

John Wayne Casserole (with BC)

Meal Component Contribution:
2 1/4 oz. eq. meat/meat alternate, 3/4 oz. eq. enriched grain, 1/8 cup other vegetable
Number of Portions: 120.2  Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Other)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 120.2 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Dough Sheets, Pizza, WGR, #1207
5  sheet(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Beef Crumbles, #100134
14  pound(s) + 8 , thawed
Spice Blend MS, Southwest, No Salt, #2735
1  cup(s)
Salt, Table, #2219
2  tablespoon(s)
Garlic Powder, #2709
2 1/2 tablespoon(s)
Water, Municipal, Mississippi
1  gallon(s)
Sour Cream, Cultured, MS
3 1/2 quart(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
2 1/2 quart(s)
Cheese, American, Grated/Shredded, #1307
3 1/2 pound(s)
Onions, Frozen, Diced, #1610
1  quart(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
1 1/4 quart(s) , chopped or sliced
Peppers, Green, Diced, Frozen, #1613
1 1/4 quart(s)
Jalapenos, Peppers, Nacho, Sliced, #2810
2 1/2 cup(s)
Cheese, American, Grated/Shredded, #1307
2 1/2 pound(s)
DIRECTIONS

1.

Pat one thawed dough sheet in the bottom and up a half inch of sides of 2-1/2" x 12" x 20" pan sprayed with pan release spray. For each 24 servings, use 1 pan.

2.

Heat oven to 350 degrees F and bake dough sheets for 10 minutes.

3.

Spray braising pan with food release spray. Add thawed beef crumbles and heat. Do not use frozen beef crumbles in recipes.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Combine Southwest seasoning blend, salt, and garlic powder.

5.

Add enough water to dry seasonings to mix well.

6.

Add seasoning mixture to ground beef. Stir well and add remaining water to ground beef mixture.

7.

Simmer for 10 minutes. Keep warm to combine with other ingredients.

8.

Combine sour cream, mayonnaise, cheese, and onion for filling. Set aside for step 9.

9.

On top of dough sheet, evenly distribute ingredients as follows:

  • 5 1/2 cups of ground beef mixture
  • 1 cup of chopped tomatoes
  • 1 cup green peppers
  • 1/2 cup drained jalapenos
  • 5 cups of sour cream mixture

10.

To bake: Convection oven 325 degrees F for 30 to 45 minutes and until edges of dough are lightly brown.

11.

Ten minutes before end of cooking time, spread two cups of grated cheese per pan. Return to oven and cook for remaining 10 minutes.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

12.

At end of cooking time, cover pans with foil or saran wrap and hold in warmer until service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.

13.

To portion, cut pan 4 x 6 for 24 servings. Serve one piece for a portion. Each portion provides 2 1/4 oz. eq. of meat/meat alternate, 3/4 oz. eq. whole grain, and 1/8 cup of other 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

Do not substitute canned tomatoes for fresh sliced tomatoes.
If students do not prefer spicy foods, jalapenos may be eliminated. Nutrient analysis will need to be recalculated if jalapenos are not included in the recipe.

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.

Miscellaneous Notes

120 servings will fill 5 full-size steamtable pans.

Nutrients Per Serving
Calories
397
Carbohydrates
21.33 g
Dietary Fiber
2.77 g
Protein
18.37 g
Sodium
979.00 mg
Total Fat
26.14 g
Sat. Fat
12.47 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of John Wayne Casserole (with BC)
1.

Place thawed dough sheet in steam table pan.

2.

Pat one thawed dough sheet in the bottom and up a half inch of sides of steam table pan.

3.

Spreading cheese mixture on other layers.

4.

Sprinkling shredded cheese over heated mixture.

5.

John Wayne casserole at end of cooking time.

6.

1 serving of John Wayne Casserole