Rice and Vegetable Casserole

1 qt Vegetable or Chicken broth

1 lb 11 oz White or Brown rice, long-grain

 ¹⁄4 cup Margarine

2 cups Onions, fresh, diced 

1 lb Mushrooms, fresh, sliced

1 Tbsp Garlic, minced

1¹⁄2 tsp Salt

¹⁄2 tsp  Black or white pepper, ground

¹⁄2 tsp Onion powder

2¹⁄4 cups Flour, All purpose or whole-wheat 

3 cups Milk

14 oz Kale, fresh, chopped

1 lb Cheddar cheese, shredded

9 oz OR 2³⁄4 cups Mozzarella cheese, low-moisture, shredded 

Cook rice in broth according to package directions.

Cream of mushroom sauce: In a large stock pot, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly until mushrooms are soft. Sprinkle flour over mushroom mixture. Stir well. After 1 minute, turn down to medium heat. Add milk stirring constantly. Sauce will become creamy and thick in texture. Set aside. 

Assembly: Lightly coat a steam table pan (12" x 20" x 4") with pan release spray. 

First layer: Place cooked rice in steam table pan.

Second layer: Pour cream of mushroom sauce over rice.  

Third layer: Fold in kale.   

Fourth layer: Sprinkle cheeses evenly over rice mixture. 

Cover pan tightly. 17 Bake: 350 °F for 15–20 minutes. 

Cut into 5 x 5. Makes 25 about 2" x 3³⁄4" square servings.

Source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/