Posted by Chef Steve on 10/16/2009, 1:03 pm, in reply to "tuna noodle casserole for 100+" Link: 'Round the Chuckbox
66.81.45.131
The first recipe I posted was for tuna and potatoes. Here's what you're looking for in a tuna noodle recipe with COM soup.
You'll have to work out the portions for a large scale recipe.
This recipe is from the French's consumer website. I didn't find a companion recipe of their foodservice website.
TUNA NOODLE CASSEROLE
SERVINGS 6
COOK TIME 30 min.
PREP TIME 10 min.
Ingredients:
1 1/3 cups (2.8 oz.) FRENCH'S® Original or Cheddar French Fried Onions
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
1 cup milk
3 cups hot cooked medium shell pasta (2 cups uncooked)
2 (6 oz.) cans water-packed tuna, drained and flaked
1 cup shredded Swiss cheese
3/4 cup frozen peas
Directions:
HEAT oven to 350°F. Crush French Fried Onions in plastic bag using hands or rolling pin.
MIX soup and milk in 2-quart baking dish. Stir in pasta, tuna, cheese and peas. Top with crushed onions.
BAKE 30 min. or until hot.
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