Servings: 100 Portions (4 Pans)
Portions: 1 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 375 degrees F. Oven
1-3/4 gallon (14 lb or 3 1/2-4 lb can) tuna, canned
10-1/2 quart (10 lb 8 oz) celery, fresh sliced
2-1/4 quart (3 lb) onions, dry, thinly sliced
4 quart (4 lb) nuts, coarsely chopped
2 gallon (3 lb or 2- No. 10 can) noodles, chow mein
2-1/2 cups (1 lb 4 oz) butter or margarine, melted
3-1/2 cups (14 oz) flour, wheat, general purpose, sifted
2-1/2 cups (11 oz) milk, nonfat, dry
3-1/4 quart water, warm
2 tablespoon (1-1/4 oz) salt
2 gallon (3 lb or 2-No. 10 can) noodles, chow mein
Drain and flake tuna; combine with celery, onions, nuts, and chow mein noodles. Set aside.
Blend butter or margarine and flour together to make a roux. Stir until smooth.
Reconstitute milk and warm water, heat to just below boiling. DO NOT BOIL. Add roux to milk, stirring constantly. Add salt; simmer 10 to 15 minutes or until thickened, stirring frequently. Add sauce to tuna mixture. Toss lightly. Pour an equal quantity in each pan. Sprinkle about 12 oz noodles over mixture in each pan. Bake 20 to 25 minutes or until heated thoroughly.
NOTE:
18-12-1/2 oz or 13 oz can canned tuna may be used.
3-1/2 quart other types of milk may be substituted for nonfat dry milk and water.