Turkey & Rice Casserole

Updated at: Thu, 15 Feb 2024 04:22:28 GMT

Step 1

Preheat oven to 350°F. -- Convection oven to 300°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meats & vegetables.

Step 4

1. Cook rice in boiling water with salt until rice is tender and all water has been absorbed.

Step 5

2. Sauté onions, celery, and drained mushrooms in margarine.

Step 6

3. Add flour to vegetables and stir to blend.

Step 7

4. Combine chicken base and water to make chicken broth.

Step 8

5. Add milk and broth to flour mixture, stirring constantly with wire whip. Cook until thickened; add pepper.

Step 9

6. Add turkey and cooked rice to to sauce; gently combine.

Step 10

7. Scale into greased steam table pans, 10 lb. 8 oz per 12 x 10 x 2 steam table pan.

Step 11

8. For topping: combine bread crumbs, margarine, and cheese. Sprinkle over mixture in pans, 9 oz per pan.

Step 12

9. Bake for 1 hour or until product reaches desired internal temperature.

Step 13

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 14

CCP: Maintain holding 135°F or above.

Step 15

Serve 8 oz. spdl per portion.

Step 16

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 17

Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 18

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours

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