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Baked Tuna and Noodles (Cream of Mushroom Soup)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 133 01
BAKED TUNA AND NOODLES (CREAM OF MUSHROOM SOUP)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
285 cal
25 g
23 g
10 g
45 mg
1010 mg
75 mg
Ingredient
Weight
Measure
Issue
FISH,TUNA,CANNED,WATER PACK,DRAINED
15-1/2 lbs
2 gal 3-3/8 qts
NOODLES,EGG
4-1/2 lbs
3 gal 1-1/2 qts
WATER,BOILING
18-3/4 lbs
2 gal 1 qts
SALT
1 oz
1 tbsp
SOUP,CONDENSED,CREAM OF MUSHROOM
18-3/4 lbs
2 gal 1/2 qts
MILK,NONFAT,DRY
6-5/8 oz
2-3/4 cup
WATER,WARM
7-1/3 lbs
3 qts 2 cup
CELERY,FRESH,SLICED
4-3/8 lbs
1 gal 1/8 qts
6 lbs
11-1/4 oz
2 cup
12-1/2 oz
ONIONS,FRESH,CHOPPED
PIMIENTO,CANNED,DRAINED,CHOPPED
11-1/4 oz
1-5/8 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BREADCRUMBS
11-3/8 oz
3 cup
BUTTER,MELTED
6 oz
3/4 cup
PAPRIKA,GROUND
3/4 oz
3 tbsp
Method
1 Drain tuna; flake.
2 Cook noodles in boiling salted water 8 minutes or until tender. Drain. Set aside for use in Step 4.
3 Use canned condensed cream of mushroom soup. Reconstitute nonfat dry milk with warm water. Add milk, celery and onions to
soup. Blend; cover; heat to a simmer.
4 Combine tuna, noodles and pimientos with sauce. Mix well.
5 Lightly spray each steam table pan with non-stick cooking spray. Pour about 6-1/2 quarts mixture into each steam table pan.
6 Combine crumbs, butter or margarine and paprika. Sprinkle about 1 cup over mixture in each pan.
7 Using a convection oven, bake at 325 F. 35 minutes on high fan, closed vent or until browned and bubbly. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Baked Tuna and Noodles (Cream of Mushroom Soup)

Yield: 100 Portion: 1 Cup
Calories: 285 cal
Carbohydrates: 25 g
Protein: 23 g
Fat: 10 g
Cholesterol: 45 mg
Sodium: 1010 mg
Calcium: 75 mg

Ingredient Weight Measure Issue
FISH,TUNA,CANNED,WATER PACK,DRAINED 15-1/2 lbs 2 gal 3-3/8 qts
NOODLES,EGG 4-1/2 lbs 3 gal 1-1/2 qts
WATER,BOILING 18-3/4 lbs 2 gal 1 qts
SALT 1 oz 1 tbsp
SOUP,CONDENSED,CREAM OF MUSHROOM 18-3/4 lbs 2 gal 1/2 qts
MILK,NONFAT,DRY 6-5/8 oz 2-3/4 cup
WATER,WARM 7-1/3 lbs 3 qts 2 cup
CELERY,FRESH,SLICED 4-3/8 lbs 1 gal 1/8 qts 6 lbs
ONIONS,FRESH,CHOPPED 11-1/4 oz 2 cup 12-1/2 oz
PIMIENTO,CANNED,DRAINED,CHOPPED 11-1/4 oz 1-5/8 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREADCRUMBS 11-3/8 oz 3 cup
BUTTER,MELTED 6 oz 3/4 cup
PAPRIKA,GROUND 3/4 oz 3 tbsp

Method:
1 Drain tuna; flake.
2 Cook noodles in boiling salted water 8 minutes or until tender. Drain. Set aside for use in Step 4.
3 Use canned condensed cream of mushroom soup. Reconstitute nonfat dry milk with warm water. Add milk, celery and onions to
soup. Blend; cover; heat to a simmer.
4 Combine tuna, noodles and pimientos with sauce. Mix well.
5 Lightly spray each steam table pan with non-stick cooking spray. Pour about 6-1/2 quarts mixture into each steam table pan.
6 Combine crumbs, butter or margarine and paprika. Sprinkle about 1 cup over mixture in each pan.
7 Using a convection oven, bake at 325 F. 35 minutes on high fan, closed vent or until browned and bubbly. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_tuna_and_noodles_cream_of_mushroom_soup.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence