Stouffer’s Broccoli Cheese Rice Casserole 4 x 94 ounces Tray
Select tender broccoli florets and stems in creamy American and Monterey Jack cheese sauce with long grain rice.
Made with real cheese. Excellent source of Vitamin C. Holds exceptionally well on a steam table or buffet.
Ingredients
SKIM MILK, BROCCOLI, COOKED ENRICHED LONG GRAIN RICE (WATER, RICE, IRON, NIACIN, THIAMIN MONONITRATE, FOLIC ACID), AMERICAN CHEESE SPREAD (CHEDDAR AND COLBY CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILKFAT, SALT, CARRAGEENAN, CELLULOSE GUM), 2% OR LESS OF MONTEREY JACK CHEESE (CULTURED MILK, SALT, ENZYMES), SOYBEAN OIL, MODIFIED CORNSTARCH, CHEESE FLAVOR (CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], WATER, SALT, ENZYMES, CULTURES, PHOSPHORIC ACID, XANTHAN GUM), SALT, BLEACHED WHEAT FLOUR, CHEDDAR JACK SEASONING (CHEDDAR AND MONTEREY JACK CHEESES [CULTURED MILK, SALT, ENZYMES], WHEY, SOYBEAN OIL, SALT, MALTODEXTRIN, SOUR CREAM [CULTURED CREAM, NONFAT MILK], NATURAL FLAVOR, DISODIUM PHOSPHATE, CULTURED WHEY, CITRIC ACID, LACTIC ACID, ANNATTO), ANNATTO COLOR, XANTHAN GUM.
Allergens
CONTAINS: WHEAT, MILK INGREDIENTS
| Per 1/2 cup (120 g) | Daily Value (%) | |
|---|---|---|
| Calories | 120 calories | |
| Total Fat | 4.5 g | 6 |
| Saturated Fat | 2 g | 10 |
| Trans Fat | 0 g | |
| Cholesterol | 10 mg | 3 |
| Sodium | 530 mg | 23 |
| Carbohydrate | 14 g | 5 |
| Dietary Fiber | 1 g | 3 |
| Sugars | 3 g | |
| Includes Added Sugars | 0 g | 0 |
| Protein | 5 g | |
| Vitamin D | 0 mcg | 0 |
| Calcium | 140 mg | 10 |
| Iron | 0.5 mg | 2 |
| Potassium | 230 mg | 4 |
| Vitamin C | 18 mg | 20 |
% daily values are based on a 2000 calorie diet
*Please refer to the product label for the most accurate nutrition, ingredient, and allergen information. Product label may be found on corrugate box or on an insert inside the box.
Preparation
For food safety and quality, read and follow these COOKING INSTRUCTIONS to ensure that product reaches an internal temperature of 165°F. Cooking time may vary based on equipment and quantity cooked in equipment. Check for doneness using thermometer.
CONVECTION OVEN 325°F Preheated: Dome lid away from product, crimping tightly over tray edges. Place tray on baking sheet. Stir halfway through cooking; replace lid. Cook Frozen (0°F) product 1 hour and 15-20 minutes/Thawed (40°F or less) product 55-60 minutes.
CONVENTIONAL OVEN 400°F Preheated: Dome lid away from product, crimping tightly over tray edges. Place tray on baking sheet. Stir halfway through cooking; replace lid. Cook Frozen (0°F) product 1 hour and 25-30 minutes/Thawed (40°F or less) product 1 hour and 5-10 minutes.
MICROWAVE OVEN 1100 WATT: Cook loosely covered in microwave-safe container; stir. Cook 8 oz Thawed (40°F or less) product High Power for 1 1/2 - 2 1/2 minutes.
NOTE: Product must be cooked to an internal temperature of 165°F. If thawing, product must be thawed under refrigeration (40°F) for no more than 48 hours prior to cooking. DO NOT REFREEZE.
For food safety and quality, follow cooking instructions. Cook product to an internal temperature of 165° F. Not processed to control microbiological hazards.
Storage
- Storage Temperature: Frozen < 32°F
- Shelf Life in Days: 360
| Pack Size | 4x94 oz |
|---|---|
| Pack Yield | 94 oz |
| Case Yield | 376 oz (23-1/2 lb) |
| Servings Per Case | 88 |
| Net Weight | 23.5 lbs |
| Gross Weight | 24.9 lbs |
| Case Height | 4.7 in |
| Case Width | 13.2 in |
| Case Length | 20.8 in |
| Case Cube | 0.747 ft3 |
| Cases Per Layer | 7 |
| Layers Per Pallet | 13 |
| Total Cases Per Pallet | 91 |
Suggestions
A delicious complement to baked chicken or fish. For a signature dish, after baking, fold in 2 cups of the following diced items: sauteed red peppers, ham or bacon, grilled zucchini or cooked carrots. Try this unique appetizer: season with hot pepper sauce and bake in phyllo dough.
| Serving Size | 1/2 cup |
|---|---|
| Purchase Unit | 4x94 oz |
| Servings Per Purchase Unit | 88 |
| Purchase Units Per 100 Servings | 1.2 cases |
