Recipe: Broccoli, Cheese, and Rice Casserole (50 servings)

BROCCOLI, CHEESE, AND RICE CASSEROLE
Yield: 50 servings
Serving Size: 1/3 cup (No. 12 scoop)

5 lb ((3 qt plus 2 1/2 cups) frozen, chopped broccoli, thawed, drained
2 lb 3 oz (1 qt plus 2 1/4 cups) cooked white rice
1 lb 9 oz (3 1/4 cups) condensed cream of mushroom soup
3 cups nonfat dry milk, reconstituted
1 lb 10 oz (1 qt plus 2 1/2 cups) process American or cheddar cheese, shredded
1 1/2 oz (3/4 cup) dehydrated onions OR 8 oz (1 1/3 cups) fresh onions, chopped
1 1/2 tsp granulated garlic or garlic powder
1 1/2 tsp oregano (optional)
1 tsp black or white pepper
1/4 cup butter or margarine melted (optional)
6 oz (1 1/2 cups plus 2 tbsp) bread crumbs, dry (optional)


Combine broccoli, rice, undiluted soup, milk, cheese, onions, garlic, oregano (optional), and pepper.

Pour mixture into a steam table pan (12x20x2 1/2-inch), which has been lightly greased.

Optional topping:
Combine butter or margarine and bread crumbs. Mix to coat crumbs well. Sprinkle crumbs evenly over pan.

Bake:
Conventional oven: 350 F for 30 minutes,
Convection oven: 300 F for 20 minutes. DO NOT OVERBAKE.

Serve immediately.

Source: USDA