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Brazilian Creamy Rice Casserole

Serving: 25

Ingredients

1 spray of Oil, pan cooking spray release
3 qts. + 1/2 cup of Rice, long grain, brown, cooked, without salt
1-1/2 cups of Carrots, raw, grated/shredded
1-1/2 cups of Corn, sweet yellow, frozen kernels, thawed
3/4 cup of Spinach, fresh, chopped
3-3/4 cups of Beans, black turtle canned, low sodium
6-1/4 oz. of Pineapple juice, canned
9-1/2 oz. of Cheese, mozzarella, lite, shredded
1/2 Tbsp. of Salt
1/2 Tbsp. of Pepper, black
12 oz. of Cheese, cream, Neufchatel
3 cups of Yogurt, low-fat, plain
3/4 cup of Cheese, parmesan, dry grated, reduced fat

Steps

Preheat oven to 400° F. Spray a steam table pan with pan release.
In a large bowl, combine cooked rice, carrots, corn, spinach, beans, pineapple juice, mozzarella cheese, salt and black pepper.
In a separate bowl, combine soft cream cheese and yogurt until fully incorporated.
Add cream cheese mixture with the rice mixture and combine.
Place rice mixture in a prepared steam table pan and top with parmesan cheese. Bake in the oven until parmesan cheese is golden brown.
Hold at 135° F. or warmer. (CCP)
Serve a 6 oz. portion using a #6 scoop.

Nutritional Information

Calories: 244 kcal
Protein: 11.03 g
Carbohydrates: 34.95 g
Total Fat: 6.39 g
Saturated Fat: 3.84 g
Cholesterol: 19.21 mg
Vitamin A: 1395.10 IU
Vitamin C: 3.43 mg
Iron: 0.67 mg
Calcium: 188.19 mg
Sodium: 332.77 mg
Dietary Fiber: 4.72 g

Sourced from: National Dairy Council

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