Broccoli Casserole
Cook Time: 30 Min
Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: Contains: Broccoli; AllergenEggs; Onion: AllergenMilk; AllergenSoy;AllergenWheat
Calories: 80 Kcal
Carbohydrates: 12 g
Protein: 6 g
Total Fat: 2.5 g
Calcium: 75 mg
Sodium: 95 mg
Ingredients
10 Servings
Onion, Yellow 3.5 Oz Diced
Margarine, Solids 3 tsp
Broccoli Florets Frz 2 lb
Pimento, Pieces Cnd 1/3 Cup
Paprika 1.3 tsp
Bread Crumbs, Plain 2/3 Cup
Egg, Liquid 2.9 fl. oz
25 Servings
Onion, Yellow 9 Oz Diced
Margarine, Solids 2 Tbsp 2 tsp
Broccoli Florets Frz 5 lb
Pimento, Pieces Cnd 3/4 Cup
Paprika 1 Tbsp 2 tsp
Bread Crumbs, Plain 3 1/2 Cup
Egg, Liquid 7.25 fl. oz
50 Servings
Onion, Yellow 1 lb 2 Oz Diced
Margarine, Solids 1/3 cup
Broccoli Florets Frz 10 lb
Pimento, Pieces Cnd 1 2/3 Cup
Paprika 1 Tbsp 2 tsp
Bread Crumbs, Plain 3 1/8 Cup
Egg, Liquid 14.5 fl. oz
100 Servings
Onion, Yellow 2 lb 4 Oz Diced
Margarine, Solids 2/3 cup
Broccoli Florets Frz 20 lb
Pimento, Pieces Cnd 3 1/3 Cup
Paprika 3 Tbsp
Bread Crumbs, Plain 1 1/2 Qt
Egg, Liquid 29 fl. oz
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Heat margarine in a large skillet and sauté onions until softened.
Add broccoli, pimentos, and paprika, mix to combine. Remove from heat.
Mix vegetables with egg and bread crumbs.
Divide into baking pans and bake at 350F/177C for approximately 30 minutes.
Divide into baking pans and bake at 350F/177C for approximately 30 minutes.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds