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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/2 | cups, chopped | Onion, chopped | 1 1/4 | cups | Margarine, regular, stick, softened (12 oz.) | 2 | cups, chopped | green pepper,chopped | 4 | quarts | cup whole milk 1% | 8 | tablespoons | chicken base | 6 1/4 | cups (8 fl oz) | Cream of Mushroom condensed soup (50 oz) | 4 1/2 | cups, shredded | shredded American cheese | 4 1/4 | cups, shredded | Cheese, mozzarella, low sodium | 1/2 | cup, chopped | Peppers, sweet, red, raw, chopped | 12 1/2 | pounds | Turkey roast, pulled |
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Steps
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Sequence
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Step
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| | 1 | gather all necessary ingredients | | 3 | stir in flour and cook until smooth and bubbly, then add milk, chicken base and soup to flour mixture | | 4 | cook until mixture is thickened. Be sure to stir constantly to avoid scorching or burning | | 5 | add first cheese mixture and red peppers and continue to stir | | 6 | Add turkey meat to sauce and heat to 165 degrees | | 7 | place sauce in 2inch pan and cover with second cheese mixture. Hold at 145 degrees or above for service | | 8 | server over 1/2 cup cooked noodles | | 9 | yield 100 servings, 1/2 cup serving served over 1/2 cup noodles | | 10 | remember to use proper sanitation steps when preparing this item by washing hand, utensil, and work area prior to and after prep | | 10 | **** |
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