BAKED TUNA AND NOODLES

Ingredients

Ingredient Weight Measure Issue
FISH,TUNA,CANNED,WATER PACK,DRAINED 15-1/2 lbs 2 gal 3-3/8 qts
NOODLES,EGG 4-1/2 lbs 3 gal 1-1/2 qts
WATER,BOILING 18-3/4 lbs 2 gal 1 qts
SALT 7/8 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
SALT 1-2/3 oz 2-2/3 tbsp
SHORTENING,VEGETABLE,MELTED 1-3/4 lbs 1 qts
MILK,NONFAT,DRY 1-1/4 lbs 2 qts
WATER,WARM 20-7/8 lbs 2 gal 2 qts
CELERY,FRESH,SLICED 4-3/8 lbs 1 gal 1/8 qts 6 lbs
ONIONS,FRESH,CHOPPED 11-1/4 oz 2 cup 12-1/2 oz
PIMIENTO,CANNED,DRAINED,CHOPPED 11-1/4 oz 1-5/8 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREADCRUMBS 11-3/8 oz 3 cup
BUTTER,MELTED 6 oz 3/4 cup
PAPRIKA,GROUND 3/4 oz 3 tbsp

Method

1 Drain tuna; flake.
2 Cook noodles in boiling salted water 8 minutes or until tender. Drain. Set aside for use in Step 7.
3 Blend flour, salt, and shortening or salad oil together using a wire whip; stir until smooth.
4 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
5 Add milk to roux, stirring constantly. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
6 Add celery and onions to sauce; bring to a boil, stirring constantly.
7 Combine tuna, noodles and pimientos with sauce. Mix well.
8 Lightly spray non-stick cooking spray in steam table pans. Pour about 6-1/2 quarts mixture into each steam table pan.
9 Combine crumbs, butter or margarine and paprika. Sprinkle about 1 cup over mixture in each pan.
Using a convection oven, bake at 325 F. 35 minutes on high fan, closed vent or until lightly browned and bubbly. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
305 cal 25 g 24 g 12 g 45 mg 606 mg 99 mg

Portion

1 Cup

Yield

100


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