Posted by Chef Steve on 10/14/2009, 5:06 pm, in reply to "tuna noodle casserole for 100+" Link: 'Round the Chuckbox
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Here's a recipe from the CampbellFoodservice.com website. It uses cream of potato soup, not mushroom.
CAMPBELL'S® SAVORY TUNA DELIGHT
No ordinary tuna casserole is this--full of onion, celery, whole-kernel corn, tuna, potatoes, Cheddar and pimientos, and blanketed in a lemon-peppered sauce of cream of potato soup.
Total Time: 1 hour
Effort: Medium
Serving Size: 100 (8 oz.)
Oil, vegetable 1/4 cups
Onion, chopped 2 lb. 2 qts.
Celery, chopped 2-1/2 lb. 2 qts.
1. Preheat oven to 300º F. Cook onions and celery in saucepot until tender.
Corn, whole kernel, frozen 4 lb. 3 qts.
Tuna, water packed, chunk, drained 4 can (66 oz. each)
Campbell's® Condensed Cream of Potato Soup 4 cans (50 oz. each)
Milk (2%) 3 qts.
Potatoes, frozen, diced 3-1/4 lb. 2 qts.
Cheese, Cheddar, shredded 2 lb. 2 qts.
Pimientos, diced 1 lb. 2 cups
Lemon pepper seasoning 1/4 cups
Pepper, black 2 tsp.
Fine dry breadcrumbs 2 lb. 2 qts.
Butter or margarine, melted 12 oz. 1-1/2 cups
2. Combine onion mixture, corn and tuna. Mix soup and milk until blended thoroughly. Add soup mixture, potatoes, and cheese. Stir gently. Add pimientos, seasoning and pepper. Place in 4 full hotel pans (20"x12"x2").
3. Mix breadcrumbs and butter for topping. Sprinkle on top. CCP: Bake at 300º F. for 30 minutes until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher for no more than 2 hours. Portion using a 8-oz. ladle (1 cup).
COOLING: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.
REHEATING: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.
SANITATION INSTRUCTIONS: Wash hands and exposed parts of arms before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using a FDA recommended method.
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