Rice Vegetable Casserole USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Comfort food at its best! Seasoned kale, vegetables, and brown rice topped with melted cheese make for an amazing blend of flavors.
CACFP Adult Portion Crediting Information
1 piece (2” x 3¾" square) provides ½ cup vegetable (⅛ cup dark green vegetable, ⅜ cup other vegetable), 1 oz equivalent meat alternate, and 2 oz equivalent grains.
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Instructions
 

  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • Boil broth in a large stock pot.
  • Place 2 qt 2 cups brown rice (3 lb 2 oz) in each steam table pan (12” x 20” x 4”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Pour boiling broth (2 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 40 minutes.
    Convection oven: 325 °F for 40 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Remove cooked rice from oven.
    Set aside for step 13.
  • Mushroom sauce: In a large stock pot, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly until mushrooms are soft over medium-high heat for 3 minutes.
  • Sprinkle flour over mushroom mixture. Stir well. After one minute, turn heat down to down to medium.
  • Add milk, stirring constantly for 2 minutes. Sauce will become creamy and thick in texture. Set aside for step 14.
  • Lightly coat a steam table pan (12” x 20” x 4”) with pan release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Assemble as follows:
  • First layer: Place 1 gal ½ qt cooked rice (6 lb 11 oz) in each steam table pan.
  • Second layer: Pour 1 qt 3 cups (about 3 lb 12 oz) mushroom sauce over rice in each steam table pan.
  • Third layer: Spread 3 qt 2 cups (about 1 lb) kale evenly on top of mushroom sauce in each steam table pan.
  • Fourth layer: Sprinkle 1 qt (about 1 lb) cheddar cheese evenly over rice mixture.
  • Fifth layer: Sprinkle 2¾ cups (about 9 oz) mozzarella cheese evenly over rice mixture in each steam table pan. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 15-20 minutes.
    Convection oven: 325 °F for 5-10 minutes.
  • Portion:
    Cut each pan 5 x 5 (25 pieces per pan).
  • Serve 1 piece (2” x 3¾” square).

Nutrition INFORMATION

Rice Vegetable Casserole USDA Recipe for Adults in CACFP
Amount Per Serving
 
1 piece (2” x 3¾” square)
Calories
324
Total Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
7
mg
2
%
Sodium
 
424
mg
18
%
Total Carbohydrate
 
58
g
19
%
Dietary Fiber
 
6
g
25
%
Total Sugars
 
3
g
3
%
Protein
 
18
g
36
%
Vitamin A
 
181
mcg
Vitamin C
 
9
mg
11
%
Vitamin D
 
26
IU
173
%
Calcium
 
250
mg
25
%
Iron
 
5
mg
28
%
Potassium
 
417
mg
12
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh onions: 1 lb 5 oz
Fresh mushrooms: 3 lb 8 oz
Fresh kale: 1 lb 5 oz
50 Servings:
Fresh onions: 2 lb 10 oz
Fresh mushrooms: 7 lb
Fresh kale: 2 lb 10 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
25 pieces
About 12 lb 6 oz/1 steam table pan
(12” x 20” x 4”)
50 Servings:
50 pieces
About 24 lb 12 oz/2 steam table pans
(12” x 20” x 4”)