RECIPE DETAILS
Item ID: 1781071
Serving Size: 1 Square
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Vegetarian
Allergens: Milk
RECIPE DETAILS
Item ID: 1781071
Serving Size: 1 Square
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Gluten Free, Beans, Vegetarian
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields:
- Butternut Squash: 84%
- Onion: 78%
- Cilantro: 84%
- Black Beans: 60% (drained)
Pre-Preparation:
- Wash produce as needed.
- Peel, deseed, and cube the butternut squash into medium-sized chunks.
- Medium dice the onion.
- Mince the garlic
- Chop the cilantro.
- Drain and rinse the black beans.
- Preheat the oven to 375°F.
Preparation:
- In a large bowl, toss the butternut squash with oil, salt, and pepper.
- Evenly spread the butternut squash on a sheet pan and roast in 375°F oven for about 25-30 minutes or until tender.
- Once the squash is cooked, lower the oven temperature to 350°F for baking the casserole.
- Prepare the salsa: combine the tomatillos, chipotle peppers, onion, and garlic to make the tomatillo salsa.
- In another large bowl, combine the chilies, corn, roasted squash, and beans. Mix until all ingredients are evenly distributed.
- Assemble the Casserole:
- In each 2-inch hotel pan, layer 1.5 cups of tomatillo salsa at the bottom.
- Add 12 tortillas on top of the salsa.
- Evenly spread 6.25 cups of the vegetable and bean mixture on top of the tortillas.
- Layer 1.5 cups of tomatillo salsa over the vegetable and bean mixture.
- Add another layer of 12 tortillas.
- Evenly spread another 6.25 cups of the vegetable and bean mixture on top of the tortillas.
- Add a final layer of 12 tortillas.
- Layer 1.5 cups of tomatillo salsa on top of the final tortillas.
- Top with 1 lb 5 oz of shredded cheese.
- Cover the assembled casserole with parchment paper and foil.
- Bake in 350°F oven for about 45 minutes.
- Remove the foil and parchment, then bake for an additional 15 minutes, or until the internal temperature reaches 150°F or higher.
- Cut the casserole into 18 pieces (6 x 3) per pan.
- Cover and hold hot at or above 140°F until service.
Serving:
Servings per Pan: 18
Serving Size: 1 piece
Suggested Serving Utensil: Spatula
Recipe Source:
Arizona Department of Education
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅜ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 369.97 kcal |
| Total Fat | 11.52 gm |
| Saturated Fat | 5.69 gm |
| Trans Fat | 0.00* gm |
| Sodium | 409.18 mg |
| Carbohydrates | 57.74 gm |
| Fiber | 10.37 gm |
| Sugars | 6.55* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
