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Entree: Baked Tuna And Noodles - 100

Source of Recipe

diningrecipes.com


List of Ingredients

2 1/2 gal (20 lb or 5-4 lb cn) tuna, canned
6 lb. noodles
3 gal. water, boiling
3 tbsp. (2 oz) salt
2 3/4 qt. (3 lb) milk, nonfat, dry
3 1/4 gal. water, warm
2 qt. (1 lb 12 oz) flour, wheat, pastry, sifted
4 1/2 tbsp. (3 oz) salt
1 1/4 qt. (2 lb 8 oz) butter or margarine, melted
1 1/4 gal. (5 lb) celery, sliced thin
2 1/4 cups (12 oz) onions, dry, chopped
2 cups (14 oz) pimientos, canned, drained, chopped
1 qt. (1 lb) bread crumbs, dry
1 cup (8 oz) butter or margaine, melted
4 tbsp. (1 oz) paprika, ground





Recipe

Pan Size: 18 by 24.inch Roasting Pan

Temperature: 375 degrees F. Oven

Drain tuna; flake. Set aside. Add 3 tbsp salt to 3 gal boiling water. Cook noodles in salted water 10 to 15 minutes or until tender. Drain. Set aside. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL.

Blend flour, 4 1/2 tbsp salt, 1 1/4 qt butter or margarine together; stir until smooth. Gradually add roux to milk, stirring constantly. Cook 10 to 15 minutes or until thickened. Stir as necessary. Add celery and onions to sauce; bring to a boil, stirring constantly to prevent burning. Combine tuna, noodles and pimientoes with sauce. Mix well. Pour about 4 gal mixture into each greased pan. Mix crumbs, 1 cup butter or margarine, and paprika. Sprinkle 2 1/2 cups over mixture in each pan. Bake about 45 minutes or until brown.

NOTE: 1. 25-12 1/2 oz or 13 oz cn canned tuna may be used.2. Straight or bow shaped noodles may be used.
3. 3 1/2 gal other types of milk may be substituted for nonfat dry milk and water.

YIELD: 100 Portions (2 Pans)
Portions: 1 1/3 Cups Each