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Posts tagged ‘Large quantity recipe’

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.

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