Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN

1. 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 & BUBBLY.

NOTE:

1. IN STEP 1, 35-16 1/2 OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE USED.

NOTE:

2. IN STEP 6, 5 LB 18 OZ FRESH CELEREY A.P. WILL YIELD 4 LB CELERY, SLICED THIN AND 11 OZ DRY ONIONS A.P. WILL YIELD 10 OZ CHOPPED ONIONS.

NOTE:

3. IN STEP 6, 1 1/4 OZ (7 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE A01100.

NOTE:

4. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 35 MINUTES ON HIGH FAN, CLOSED VENT.

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1 1/3 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.