Subscribe Donate

Close

Menu

/

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

More Recipes

Moroccan Carrot and Apple Salad Sunrise Smoothies Roasted Tomato Sauce

All Guides

School Garden Resources Classroom Lessons Advocate Materials Recipes How-To

© copyright 2024 - Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE)

Contact Us

Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE))
PO Box 213
Beverly, MA 01915

Phone: (413) 253-3844

Email: info@massfarmtoschool.org