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Posts tagged ‘Broccoli Rice Casserole’

Broccoli Rice Casserole Recipe for 500

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

28# velveeta


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.

Ham Dinner, Chocolate Cookie Recipe

Undeterred by the blustery weather, 500 people ventured out to join us for dinner last night.  The Texas Hold ’em group from the Canyon Lake Senior Center was the first to arrive (see photo, above center) and patiently waited for dinner service to begin.

Here’s what we served for dinner:

200 pounds of  Farmland Pit smoked hams with brown sugar, ordered through Sysco, which we sliced ourselves and warmed in roasters

24 pans of broccoli rice casserole

90 pounds of honey roasted carrots

500 Rich’s Petit Pan dinner rolls, ordered through Sysco

70 homemade pumpkin pies (we served 60, and sold the last 10 after dinner)

22 dozen homemade double chocolate cookies

12 dozen homemade chocolate chip cookies


Double Chocolate Cookies, 22 dozen (264) cookies

(This amount will fit in our large commercial mixer in one batch.)

16 1/2 cups flour

2 tsp baking soda

4 pounds of  butter

½ cup vanilla

8 cups sugar

8 cups brown sugar

8 eggs

2 2/3 cup cocoa powder

1 cup milk

48 oz chocolate chips

Whisk together flour and baking soda.  Cream butter, vanilla and sugars.  Beat in eggs.  At low speed beat in cocoa, then the milk.  Mix in the flour just until blended.  Stir in the chocolate chips.  Drop onto lined sheets.  Bake for 12-13 minutes at 350* convection.  Remove from oven and cool slightly before removing from cookie sheets.


Sweet Potato Casserole and Broccoli Rice Casserole Recipes

Here are a couple of requested recipes from dinner a few weeks ago.  If anyone wants the 400 servings versions, I can post those too.  Just post a comment at the bottom of this entry.

Broccoli Rice Casserole:  6-8 servings

¼ cup onion, chopped

1/3 cup celery, chopped

3 Tbsp margarine or butter

2 (10 oz) pkgs frozen broccoli (cooked and drained)

1 can (10 ¾ oz) cream of mushroom soup

1 can (10 ¾ oz) cream of chicken soup

1 small jar cheese whiz (or 5 oz Velveeta, melted)

2 cups cooked rice


Saute onion and celery in margarine.  Add remaining ingredients except rice and cook until thick and blended.  Add cooked rice and stir well.  Spoon into 2 quart casserole dish.  Bake at 350* for about 30 minutes, or until hot and lightly browned on top.


Sweet Potato Casserole:  6 servings

3 cups mashed sweet potatoes (1 ½#)

1/2 cup brown sugar

2 eggs lightly beaten

1 tsp vanilla

1/2 cup milk

1/2 cup melted butter



1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans (optional)


Combine first 6 ingredients.  Pour into a buttered 2 qt. casserole dish.  Mix remaining ingredients together and sprinkle over top.  Bake at 350 for 30-40 minutes until hot and browned.

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