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Corn and Green Bean Casserole
Source: U.S. Department of Defence

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VEGETABLES No.Q 083 00
CORN AND GREEN BEAN CASSEROLE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
361 cal
29 g
8g
25 g
19 mg
431 mg
120 mg
Ingredient
Weight
Measure
Issue
SALAD DRESSING,MAYONNAISE TYPE
9-3/8 lbs
1 gal 3/4 qts
CHEESE,CHEDDAR,LOWFAT,SHREDDED
4 lbs
1 gal
CELERY,FRESH,CHOPPED
3 lbs
2 qts 3-3/8 cup
4-1/8 lbs
1-1/2 lbs
1 qts 1/4 cup
1-2/3 lbs
ONIONS,FRESH,CHOPPED
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
PEPPER,WHITE,GROUND
3/8 oz
1 tbsp
BEANS,GREEN,FROZEN,CUT
15 lbs
3 gal 1-3/4 qts
CORN,FROZEN,WHOLE KERNEL
15 lbs
2 gal 2-3/8 qts
BREADCRUMBS
1 lbs
1 qts 1/4 cup
MARGARINE,MELTED
8 oz
1 cup
Method
1
Combine salad dressing, cheese, celery, onions, garlic powder and white pepper in a mixer bowl. Mix at medium speed 1 minute.
2
Combine green beans and corn. Add salad dressing mixture. Mix lightly but thoroughly until all ingredients are blended.
3
Pour approximately 5-3/4 quart of mixture into steam table pans. Spread evenly.
4
Mix crumbs and margarine. Sprinkle 1 cup of crumb mixture evenly over mixture in each pan.
5
Using a convection oven, bake 45 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.



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Corn and Green Bean Casserole

Yield: 100 Portion: 3/4 Cup
Calories: 361 cal
Carbohydrates: 29 g
Protein: 8g
Fat: 25 g
Cholesterol: 19 mg
Sodium: 431 mg
Calcium: 120 mg

Ingredient Weight Measure Issue
SALAD DRESSING,MAYONNAISE TYPE 9-3/8 lbs 1 gal 3/4 qts
CHEESE,CHEDDAR,LOWFAT,SHREDDED 4 lbs 1 gal
CELERY,FRESH,CHOPPED 3 lbs 2 qts 3-3/8 cup 4-1/8 lbs
ONIONS,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
PEPPER,WHITE,GROUND 3/8 oz 1 tbsp
BEANS,GREEN,FROZEN,CUT 15 lbs 3 gal 1-3/4 qts
CORN,FROZEN,WHOLE KERNEL 15 lbs 2 gal 2-3/8 qts
BREADCRUMBS 1 lbs 1 qts 1/4 cup
MARGARINE,MELTED 8 oz 1 cup

Method:
1
Combine salad dressing, cheese, celery, onions, garlic powder and white pepper in a mixer bowl. Mix at medium speed 1 minute.
2
Combine green beans and corn. Add salad dressing mixture. Mix lightly but thoroughly until all ingredients are blended.
3
Pour approximately 5-3/4 quart of mixture into steam table pans. Spread evenly.
4
Mix crumbs and margarine. Sprinkle 1 cup of crumb mixture evenly over mixture in each pan.
5
Using a convection oven, bake 45 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/corn_and_green_bean_casserole.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence