Vegetable Cheese Bake
(yields 96 servings)
3 lbs Rice
2 tsp salt
3 quarts water
2 lb 8 oz peas
1 lb 8 oz carrots
2 oz butter
1 and 1/2 large onions, diced
3 lb cheese, grated
2 lb eggs, beaten
1 lb non-fat dry milk
3 qts plus 3 cups water
1 tbsp black pepper
Procedures
1) cook the rice (with salt) in 3 quarts of water.
2) if using fresh peas and carrots, first cook the chopped carrots in boiling water for 5 minutes. Add the peas for one minute more, drain. If using frozen peas and carrots, skip this step.
3) sautee the onion in the butter
4) combine the cheese, onion, peas, carrots and rice in a large mixing bowl.
5) separately combine the eggs, dried milk, water (or substitute an equal amount of milk), and pepper. Add this to the vegetable/cheese combinatin and mix throughougly.
6) spread into greased casserole pans, bake at 350 degrees (f) for 40-50 minutes.
Source: KJFSC