Tuna and Noodles

3 pounds noodles (AP)
3 gallons boiling water
2 ounces salt (3 tbsp)
2 tablespoons vegetable oil
88 ounces tuna
8 ounces margarine
24 ounces chopped onions
24 ounces celery, chopped
6 ounces all-purpose flour
1/2 teaspoon black pepper
3 ounces chicken base
1 gallon water
8 ounces processed cheese, shredded
1/2 teaspoon paprika
Servings: 48
1. Cook noodles according to direction. Drain. (Should yield 9 lb cooked.)

2. Flake tuna and add to noodles.

3. Melt margarine in steam-jacketed or other kettle. Add onions and celery. Sauté until tender.

4. Add flour and pepper to onion mixture. Stir until blended. Cook 5-10 minutes.

5. Stir in chicken base. Add water gradually, stirring constantly with wire whip. Cook until thickened. Add tuna and noodles to sauce. Stir gently until well blended.

6. Scale noodle mixture into two greased 12x20x2-inch baking pans, 13 lb per pan. Sprinkle with cheese, 4 oz per pan. Sprinkle lightly with paprika. Bake at 350°F until mixture is heated to 180°F and cheese is melted, 30-45 minutes.


Yield: 2 pans 12x20x2 inches