Prep Method: Baking, Cook
Ingredients
- Beef, ground (12 pounds ,12 ounces)-12¾ pounds
- Onions, frozen, diced-1 quart
- Garlic powder-2 teaspoons
- Salt-1⅓ tablespoon
- Soup, cream of mushroom, low sodium, (2 each , 50 ounce can)-100 ounces
- Potatoes, nugget shaped-16 pounds
- Cheese, American, grated/shredded (3 pounds, 8 ounces)-3½ pounds
Instructions
- Thaw the beef and onions in the refrigerator overnight. Drain the onions thoroughly on the day of the assembly.
- Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it.
- Add the onions to the beef and sauté them for about five minutes, or until the onion is tender.
- Add the seasonings and mix them in with the beef.
- Add the soup and stir until it is thoroughly combined. Continue heating until the desired temperature is reached. Heat to 165℉ or higher for 15 seconds at the completion of the cooking process.
- Cook the potato nuggets according to package directions, or until lightly brown and crispy.
- CCP: Heat to 135 ℉ or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package have a higher temperature, follow those recommendations.
- Measure 2 quarts and 2 cups of the ground beef mixture and pour it into each 2 inch full-size steam table pan that has been sprayed with food release spray. Use 4 steam table pans for 100 servings.
- Evenly distribute 4 cups of shredded cheese over each pan of the meat mixture
- Cover the meat mixture with 5 pounds of cooked potato nuggets for each steam table pans.
- Cover each steamtable pan with pan liner (plastic wrap and aluminum foil will cause the product to sweat and become soggy) and place them in the warmer until serving time. The cheese will melt while in warmer.
- CCP: Hold and maintain the product at a minimum temperature of 135 ℉. Check temperature every 30 minutes.
- Portion with 6 ounce spoodle or ladle per ¾ cup serving.
- CCP: Hold and maintain the product at a minimum of 135℉or higher. Check temperature every 30minutes.
Recipe Notes
Crediting:Each serving provides 2 oz. equivalent meat/meat alternate and ½ cup starchy vegetable.
NOTE: Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70℉ or lower and from 70 to 41℉ within an additional 2 hours