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Baked Tuna And Noodles

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs			100	Servings

INGREDIENTS

3 1/2	qt	WATER, WARM
3	gl	WATER, BOILING
1	gl	RESERVED LIQUID
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	T	PAPRIKA GROUND
1/8	lb	SALT TABLE 5LB

INSTRUCTIONS

18 3/4 lb 
18 3/4 lb 
PAN:  18 BY 24-INCH ROASTING PAN                TEMPERATURE:  375 F.
OVEN  DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.
COOK  NOODLES IN SALTED WATER 8 MINUTES OR UNTIL JUST TENDER.  DRAIN;
SET  ASIDE FOR USE IN STEP 7. RECONSTITUTE 3 1/2 CUPS OF NONFAT DRY
MILK  WITH 4 1/2 QT WATER. ADD MILK, CELERY AND ONIONS. BRING TO A
BOIL.  ADD CREAM OF MUSHROOM SOUP. BLEND; HEAT TO A SIMMER. COMBINE
TUNA,  NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL. POUR ABOUT 6 1/2 QT
MIXTURE INTO EACH GREASED PAN. COMBINE CRUMBS, BUTTER OR MARGARINE  AND
PAPRIKA. SPRINKEL 2 1/2 CUPS OVER MIXTURE IN EACH PAN. 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  From the <Army Master Recipe Index File>
(actually used today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 33 Calories From Fat: 4 Total Fat: <1g Cholesterol: 5.9mg Sodium: 240mg Potassium: 65.2mg Carbohydrates: 6g Fiber: <1g Sugar: <1g Protein: 1.1g