Scalloped Ham and Noodles

Theodora's
Recipes

Yield: 100	Portion: 1 Cup
Calories:	238 cal
Carbohydrates:	18 g
Protein:	22 g
Fat:	8g
Cholesterol:	61 mg
Sodium:	1208 mg
Calcium:	71 mg

Ingredient	Weight	Measure	Issue
NOODLES,EGG	3 lbs	2 gal 1 qts
WATER,BOILING	33-1/2 lbs	4 gal
HAM,CANNED,CHUNKS	20 lbs
MILK,NONFAT,DRY	14-3/8 oz	1 qts 2 cup
WATER,WARM	15-2/3 lbs	1 gal 3-1/2 qts
WATER,COLD	3-1/8 lbs	1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE	1-1/8 lbs	1 qts
ONIONS,FRESH,CHOPPED	1-5/8 lbs	1 qts 5/8 cup	1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED	1 lbs	3 cup	1-1/4 lbs
BUTTER,MELTED	3 oz	1/4 cup 2-1/3 tbsp
BREADCRUMBS,DRY,GROUND,FINE	7-5/8 oz	2 cup
PAPRIKA,GROUND	1/8 oz	1/4 tsp

Method:

1
Cook noodles in boiling salted water 8 to 10 miuntes until tender. Drain.
2
Drain ham chunks, cut into bite-sized pieces. Reserve 2 qt ham juices.
3
Reconstitute milk in warm water; add reserved ham juices and mustard powder. Heat. DO NOT BOIL.
Blend flour and cold water stirring to make a slurry. Add slurry to hot milk and ham juices stirring constantly. Bring to a boil.
4
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently.
5
Stir onions, peppers, ham and noodles into thickened sauce. Cover; reduce heat; simmer 5 minutes.
6
Pour 1-2/3 gallons of ham and noodle mixture evenly into each ungreased pan.
7
Combine bread crumbs, paprika and butter or margarine. Sprinkle crumb mixture evenly over ham and noodles in each pan.
8
Sprinkle crumb mixture over each pan.
Using a convection oven, bake 20 minutes or until lightly browned at 325 F. on high fan, open vent. CCP: Internal temperature
9
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 1, 6 pounds of macaroni may be used.

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Source: U.S. Department of Defence




Scalloped Ham and Noodles Source: U.S. Department of Defence