Rice Vegetable Casserole Recipe for Large Families (12 servings)

4 cups chicken broth

1 1/2 lbs Brown rice. long-grain, dry, parboil

2 Tbsp margarine

1 1/2 cups Fresh onions, diced

2 lbs. Fresh mushrooms. sliced

1/2 Tbsp garlic minced

3/4 tsp salt
1/2 tsp ground black or white pepper

1/2 tsp onion powder

1 cup Whole-wheat flour

1 1/2 cups milk

1 lb Fresh kale, chopped (or Spinach)

8 1/2 ozs cheddar cheese, shredded

1 1/3 cups mozzarella cheese, low-moisture, part-skim, shredded



Preheat oven: Conventional oven: 350 °F. Convection oven: 325 °F.

Cook brown rice in broth. Set aside.

Mushroom sauce: In a large stock pot, add margarine, onions, mushrooms, minced garlic, salt, pepper, and onion powder. Stir constantly over medium-high heat for 3 minutes, or until mushrooms are soft.

Sprinkle flour over mushroom mixture. Stir well. After one minute, turn heat down to down to medium. Add milk, stirring constantly for 2 minutes. Sauce will become creamy and thick in texture. Set aside.

Lightly coat a steam table pan with pan release spray.

Assemble as follows:
First layer: Place cooked rice in steam table pan.
Second layer: Pour mushroom sauce over rice steam table pan.
Third layer: Spread kale evenly on top of mushroom sauce in steam table pan.
Fourth layer: Sprinkle cheddar cheese evenly over rice mixture.
Fifth layer: Sprinkle mozzarella cheese evenly over rice mixture in steam table pan. Cover pan tightly.

Bake: Conventional oven: 350 °F for 15-20 minutes. Convection oven: 325 °F for 5-10 minutes.

Cut into 5 x 5 (12 pieces).