Servings: 100 Portions (2 Pans)
Portions: 1-1/4 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
7 1/2 quart (8 lb) noodles
4 gallon water, boiling
6 tablespoon (4 oz) salt
1-1/2 quart (2 lb) onions, dry, chopped
1 teaspoon pepper, black
4 pounds shredded cheddar cheese
3/4 cup (6 oz) sugar, granulated (optional)
3 1/3 quart (7 lb 12 oz or 4-No 2-1/2 can) tomato paste canned
1 gallon water
Bring 4 gallons of water and 6 tablespoon salt to a boil. Add noodles slowly to salted water; boil 15 to 20 minutes or until tender; stir occasionally to prevent sticking. Drain. Rinse, if noodles is starchy. Set aside.
Combine onions, pepper, sugar, tomato paste and 1 gallon water. Heat to boiling point; reduce heat and simmer 20 minutes; stir occasionally. Add butter or margarine and cheese gradually to tomato sauce; stir until cheese is melted. Combine noodles and sauce; mix well. Pour an equal quantity into each well greased pan. Bake 25 to 35 minutes.