4 pounds ground beef (AP)
4 pounds ground pork (AP)
1 pound onion, finely chopped
1 1/2 quarts tomato soup
1 1/2 quarts water
1 tablespoon salt
1 teaspoon black pepper
28 ounces noodles
1 1/4 gallons boiling water
2 tablespoons salt
1 tablespoon vegetable oil (optional)
2 pounds cheddar cheese, grated or ground
18 ounces bread crumbs
5 ounces margarine, melted
Servings: 50
1. Brown meat and onion until internal temperature reaches 155°F. Drain off fat.
2. Mix soup, water, and seasonings. Add to meat and simmer for 10 minutes.
3. Cook noodles according to directions. Drain.
4. Combine noodles, meat mixture, and cheese. Scale into two 12x20x2-inch pans, 8 lb 4 oz per pan.
5. Combine crumbs and margarine. Sprinkle over meat and noodle mixture, 10 oz per pan. Bake at 325°F for 30 minutes. Keep hot, 180°F.
Yield: 2 pans 12x20x2 inches
2 oz (1 cup) dehydrated onions, rehydrated in 1 1/2 cups water, may be substituted for fresh onions.
4 pounds ground pork (AP)
1 pound onion, finely chopped
1 1/2 quarts tomato soup
1 1/2 quarts water
1 tablespoon salt
1 teaspoon black pepper
28 ounces noodles
1 1/4 gallons boiling water
2 tablespoons salt
1 tablespoon vegetable oil (optional)
2 pounds cheddar cheese, grated or ground
18 ounces bread crumbs
5 ounces margarine, melted
Servings: 50
1. Brown meat and onion until internal temperature reaches 155°F. Drain off fat.
2. Mix soup, water, and seasonings. Add to meat and simmer for 10 minutes.
3. Cook noodles according to directions. Drain.
4. Combine noodles, meat mixture, and cheese. Scale into two 12x20x2-inch pans, 8 lb 4 oz per pan.
5. Combine crumbs and margarine. Sprinkle over meat and noodle mixture, 10 oz per pan. Bake at 325°F for 30 minutes. Keep hot, 180°F.
Yield: 2 pans 12x20x2 inches
2 oz (1 cup) dehydrated onions, rehydrated in 1 1/2 cups water, may be substituted for fresh onions.
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