Frank's Recipes! Baked Tuna and Noodles for 100

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Baked Tuna and Noodles for 100

Servings: 100 Portions (2 Pans)
Portions: 1 1/3 Cups Each
Pan Size: 18 by 24 inch Roasting Pan
Temperature: 375 degrees F. Oven

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

Drain tuna; flake. Set aside. Add 3 tablespoon salt to 3 gallon 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 tablespoon salt, 1 1/4 quart 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 gallon 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:
25-12 1/2 oz or 13 oz can canned tuna may be used.

Straight or bow shaped noodles may be used.

3 1/2 gallon other types of milk may be substituted for nonfat dry milk and water.