This is the broccoli rice casserole recipe we served at church last week. The recipe has been perfected over the last 7 years of making it for our Wednesday night meals. The original recipe for 6-8 servings can be found here Broccoli Rice Casserole A blog follower from a church in Rockwall, Texas requested the large quantity recipe to try for their Wednesday meal. Enjoy!
Broccoli Rice Casserole
Serves 480. Makes 24 half size pans, 12x10x2 ½. Approx. 20 servings per pan.
Total ingredients needed:
168 cups cooked rice (about 27# uncooked long grain rice)
35# frozen chopped broccoli, boiled or steamed until hot but still crisp
15 cups raw chopped onions (or about 5# diced frozen onions)
10 cups raw chopped celery (or about 3 pkgs celery hearts)
1# butter (or more if needed) to sauté onions and celery, or use vegetable oil
7 50 oz cans cream of chicken soup
7 50 oz cans cream of mushroom soup
Make cooked rice: Use 9 cups of rice (about 4 ½ #) in each of 6 deep steamtable pans. Add 18 cups boiling water, 1 TBSP salt and 2 TBSP butter to each pan. Cover with foil. Bake at 350* convection for 45 minutes.
Saute diced onions and chopped celery together in butter until tender.
Mix ingredients in 7 batches. For each batch use 24 cups cooked rice, 5# cooked broccoli, approx. 2 cups cooked celery and onion mixture, 1 can (50 oz) cream of mushroom soup, 1 can (50 oz) cream of chicken soup, and 4# velveeta (melted in microwave or double boiler). Divide the 7 batches evenly into 24 half size disposable steam table pans.
Bake immediately at 350* until hot and bubbly or cover with foil and refrigerate overnight. If cooking the next day, cook at 350* for approximately 2 hours, covered, stirring as needed about halfway through for even heating. Uncover towards the end of cooking time to lightly brown the top.