Title: Baked Tuna and Noodles
Categories:
Yield: 100 Servings

2 1/2 ga WATER; WARM
2 1/4 ga WATER; BOILING
15 lb TUNA LIGHT MEAT 4 LB
3/4 c BUTTER PRINT SURE
2 1/4 lb MILK; DRY NON-FAT L HEAT
4 lb CELERY FRESH
3/4 lb PIMENTOS 7 OZ
5/8 lb ONIONS DRY
4 1/2 lb NOODLE EGGS 5LB
3 c BREAD SNDWICH 22OZ #51
1 1/3 lb FLOUR GEN PURPOSE 10LB
2 lb SHORTENING; 3LB
3 tb PAPRIKA GROUND
8 ts SALT TABLE 5LB
4 ts SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN

1. DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.

2. COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL TENDER. DRAIN. SET
ASIDE FOR USE IN STEP 7.

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. BLEND FLOUR, SALT, AND SALAD OIL OR SHORTENING TOGETHER; STIR UNTIL
SMOOTH.

5. ADD MILK TO ROUX, STIRRING CONSTANTLY. SIMMER 10-15 MINUTES OR UNTIL
THICKENED. STIR AS NECESSARY.

6. ADD CELERY AND ONIONS TO SAUCE; BRING TO A BOIL, STIRRING CONSTANTLY TO
PREVENT BURNING.

7. COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.

8. POUR ABOUT 13 LB 12 OZ (6 1/2 QT) MIXTURE INTO EACH GREASED PAN.

9. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 1/2 OZ (1
CUP
OVER MIXTURE IN EACH PAN.

10. BAKE ABOUT 45 MINUTES OR UNTIL BROWN & BUBBLY.

NOTE: 1. IN STEP 1, 35-16 1/2 OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE
USED.

NOTE: 2. IN STEP 6, 5 LB 18 OZ FRESH CELEREY A.P. WILL YIELD 4 LB CELERY,
SLICED THIN AND 11 OZ DRY ONIONS A.P. WILL YIELD 10 OZ CHOPPED ONIONS.

NOTE: 3. IN STEP 6, 1 1/4 OZ (7 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE A01100.

NOTE: 4. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 35
MINUTES
ON HIGH FAN, CLOSED VENT.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

Recipe Number: L13300

SERVING SIZE: 1 1/3 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.