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Categories:Viewed: 65 - Published at: 3 years ago
Ingredients
- 10 lb. noodles
- 3 oz. (6 Tbsp.) salt
- 3 gal. water, boiling
- 2 lb. (2 qt.) celery, diced
- 4 Tbsp. onions, chopped or 1/4 oz. (1 3/4 Tbsp.) dehydrated onions
- 2 (4 oz.) cans pimiento, chopped (optional)
- 2 qt. corn flakes
- 2 oz. (4 Tbsp.) salt
- pepper to taste
- 18 (12 oz.) cans tuna fish, flaked
- 1 lb. (1 pt.) fat, melted
- 8 oz. (1 pt.) flour, sifted
- 6 (14 1/2 oz.) cans evaporated milk
- 3 qt. water (for milk)
Method
- Add noodles to boiling, salted water.
- Boil 10 minutes.
- Drain well.
- Combine noodles, celery, onions, pimiento, corn flakes, salt, pepper, tuna fish and fish liquid and oil.
- Mix melted fat and flour; stir until smooth.
- Mix milk and water; add to flour mixture.
- Heat to boiling point.
- Boil 5 minutes or until thick, stirring constantly.
- Pour over fish and noodle mixture; mix well.
- Pour into well-greased baking pans.
- Bake in moderate oven at 375° for 40 minutes.
- Yields 100 servings, 1/2 cup each.
