PAN: 18 BY 24-INCH ROASTING PAN
TEMPERATURE: 375 F. OVEN
PREPARATION INSTRUCTIONS:
SIFT FLOUR BEFORE MEASURING.
MELT SHORTENING BEFORE MEASURING. SALAD OIL MAY BE USED.
SLICE CELERY BEFORE MEASURING.
FINELY CHOP DRY ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100.
DRAIN AND CHOP PIMENTOS.
PREPARE BREAD CRUMBS FROM OLD BREAD. MEASURE AS BREAD CRUMBS. COMMERCIAL DRY BREAD CRUMBS MAY BE USED.
MELT BUTTER OR MARGARINE BEFORE MEASURING.
DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.
2
COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 7.
3
RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4
BLEND FLOUR, SALT, AND SALAD OIL OR SHORTENING TOGETHER; STIR UNTIL SMOOTH.
5
ADD MILK TO ROUX, STIRRING CONSTANTLY. SIMMER 10-15 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.
6
ADD CELERY AND ONIONS TO SAUCE; BRING TO A BOIL, STIRRING CONSTANTLY TO PREVENT BURNING.
7
COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.
8
POUR ABOUT 13 LB 12 OZ (6 1/2 QT) MIXTURE INTO EACH GREASED PAN.
9
COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 1/2 OZ (1 CUP OVER MIXTURE IN EACH PAN.)
10
BAKE ABOUT 45 MINUTES OR UNTIL BROWN
11
CONVECTION OVEN: BAKE AT 325 F(HIGH FAN - CLOSED VENT) FOR 35 MINUTES OR UNTIL LIGHTLY BROWNED AND BUBBLY.
