← All recipes

Baked Tuna and Noodles

Baked Tuna and Noodles comes together with Water Warm, Water Boiling, Tuna Light Meat, Butter Print Sure, and Milk Dry Non Fat Heat. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/2 gal
• 2 1/4 gal
• 15 lb
• 3/4 cup
• 2 1/4 lb
• 4 lb
• 3/4 lb
• 5/8 lb
• 4 1/2 lb
• 3 cup
• 1 1/3 lb
• 2 lb
• 3 tbsp
• 8 tsp
• 4 tsp

Method (preview)

1. 1

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

2. 2

   2. COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL TENDER. DRAIN. SET

3. 3

   ASIDE FOR USE IN STEP 7.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    9. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 1/2 OZ (1

11. 11

    OVER MIXTURE IN EACH PAN.

12. 12

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

13. 13

    USED.

14. 14

    RECIPE A01100.

15. 15

    ON HIGH FAN, CLOSED VENT.

16. 16

    A02500.

17. 17

    Recipe Number: L13300

18. 18

    SERVING SIZE: 1 1/3 CUP

19. 19

    Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.