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Recipes - BROCCOLI CHEESE AND RICE

Recipe Name

BROCCOLI, CHEESE AND RICE

 Submitted by jgouker
Recipe Description L07500
Quantity 100 Quantity Unit SERVINGS ( 1 CUP) Servings  
Prep Time (minutes) 30 Cook Time (minutes) 90 Ready In (minutes) 120
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/4
gallonswater
6
cups, choppedOnion, chopped
8
1/2
cupsRice, white, long-grain Uncooked
1
tablespoonsalt
24
cupsmilk, 1% with added vitamin A
18
3/4
cupsCream of mushroom
3
tablespoonsgarlic powder
3
tablespoonsoregano
2
tablespoonsblack pepper
54
cups, choppedbroccoli florets, frozen
16
cups, shreddedshredded cheddar cheese
16
ouncesBread crumbs, dry
1
cupmargarine
Steps
Sequence Step
11. COMBINE RICE, WATER, ONIONS AND SALT IN STOCK POT OR TILT-GRILL; BRING TO A BOIL. STIR OCCASIONALLY.
22. COVER TIGHTLY; REDUCE HEAT; SIMMER 20-25 MINUTES. DO NOT STIR!!!
33. BLEND IN MILK, SOUP, GARLIC POWDER, PEPPER AND OREDGANO. COMBINE WITH RICE MIXTURE, STIRRING WELL. BRING TO A BOIL STIRRING CONSTANTLY.
44. ADD BROCCOLI; BRING TO A BOIL, STIRRING CONSTANTLY; SIMMER 5 MINUTES OR UNTIL BROCCOLI IS ALMOST TENDER.
55. REDUCE HEAT; ADD CHEESE, STIRRING CONSTANTLY UNTIL CHEESE IS MELTED.
66. POUR 5.5 QUARTS MIXTURE INTO EACH STEAM TABLE PAN.
77. COMBINE BUTTER/MARGARINE AND BREAD CRUMBS. MIX WELL. SPRINKLE 4.5 OUNCES OR 1.5 CUPS CRUMBS OVER EACH PAN.
88. USING A CONVECTION OVEN, BAKE ON HIGH FAN, CLOSED VENT 15-20 MINUTES AT 350 F. OR UNTIL SAUCE IS BUBBLY AND CRUMBS ARE LIGHLTY BROWNED. DO NOT OVER BAKE!!!
9CCP: INTERNAL TEMPERATURE MUST REACH 145 F. OR HIGHER FOR 15 SECONDS. HOLD FOR SERVICE AT 140 F. OR HIGHER.






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