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

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

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

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

Pour mixture into a steamtable pan (12x20x2 1/2-inches), 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. Portion with No. 12 scoop (1/3 cup).

Source: USDA