Baked Tuna and Noodles
INGREDIENTS:
3 1/2 qt WATER; WARM
3 ga WATER; BOILING
1 ga RESERVED LIQUID
18 3/4 lb -
18 3/4 lb -
15 lb TUNA LIGHT MEAT 4 LB
3/4 c BUTTER PRINT SURE
2 qt 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
3 tb PAPRIKA GROUND
1/8 lb SALT TABLE 5LB
3 1/2 qt WATER; WARM
3 ga WATER; BOILING
1 ga RESERVED LIQUID
18 3/4 lb -
18 3/4 lb -
15 lb TUNA LIGHT MEAT 4 LB
3/4 c BUTTER PRINT SURE
2 qt 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
3 tb PAPRIKA GROUND
1/8 lb 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 JUST TENDER. DRAIN; SET ASIDE FOR USE IN STEP 7.
3. RECONSTITUTE 3 1/2 CUPS OF NONFAT DRY MILK WITH 4 1/2 QT WATER.
4. ADD MILK, CELERY AND ONIONS. BRING TO A BOIL. ADD CREAM OF MUSHROOM SOUP. BLEND; HEAT TO A SIMMER.
5. COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.
6. POUR ABOUT 6 1/2 QT MIXTURE INTO EACH GREASED PAN.
7. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKEL 2 1/2 CUPS OVER MIXTURE IN EACH PAN.
8. BAKE ABOUT 45 MINUTES OR UNTIL BROWN.
NOTE: 1. IN STEP 1, 35-16 1/2-7 OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE USED.
NOTE: 2. IN STEP 6, 5 LB 8 OZ FRESH CELERY 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: L13301
SERVING SIZE: 1 1/3 CUP
1. DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.
2. COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL JUST TENDER. DRAIN; SET ASIDE FOR USE IN STEP 7.
3. RECONSTITUTE 3 1/2 CUPS OF NONFAT DRY MILK WITH 4 1/2 QT WATER.
4. ADD MILK, CELERY AND ONIONS. BRING TO A BOIL. ADD CREAM OF MUSHROOM SOUP. BLEND; HEAT TO A SIMMER.
5. COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.
6. POUR ABOUT 6 1/2 QT MIXTURE INTO EACH GREASED PAN.
7. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKEL 2 1/2 CUPS OVER MIXTURE IN EACH PAN.
8. BAKE ABOUT 45 MINUTES OR UNTIL BROWN.
NOTE: 1. IN STEP 1, 35-16 1/2-7 OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE USED.
NOTE: 2. IN STEP 6, 5 LB 8 OZ FRESH CELERY 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: L13301
SERVING SIZE: 1 1/3 CUP