3 ¼ cups (½ No. 3 cyl can) of canned condensed cream of mushroom soup
3 cups of instant non-fat dry milk, reconstituted
1 ⅓ cups of fresh onions, chopped
1 1/2 tsp of granulated garlic
1 tsp of ground pepper
1 1/2 tsp of dried oregano (optional)
1/4 cup of Margarine or butter, melted (optional)
1 ½ cups 2 Tbsp of enriched dry bread crumbs (optional)
1 qt 2 ½ cups of cheese blend of American and skim milk cheeses, shredded
Steps
For cooked rice, use Cooking Rice recipe (see-B-03). Combine rice, broccoli, undiluted soup, milk, cheese, onions, granulated garlic, pepper, and oregano (optional).
Pour 6 lb 3 oz (3 qt 2 cups) mixture into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.
Optional topping: Combine margarine or butter and bread crumbs. Mix to coat crumbs well. Sprinkle 8 oz (approximately 1 ⅔ cups) crumbs evenly over each pan.
Bake: Conventional oven: 350° F for 30 minutes Convection oven: 300° F for 20 minutes DO NOT OVERBAKE. CCP: Heat to 140° F or higher. OR If using previously cooked and chilled rice: CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher. Portion with No. 12 scoop (⅓ cup).
