Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN :
1. DRAIN TUNA; DISCARD JUICE. FLAKE TUNA; COMBINE WITH CELERY, ONIONS, NUTS AND CHOW MEIN NOODLES.

2. COMBINE SOUP WITH TUNA MIXTURE.

3. POUR AN EQUAL QUANTITY OF TUNA-SOUP MIXTURE INTO EACH PAN.

4. SPRINKLE ABOUT 2 QT NOODLES OVER MIXTURE IN EACH PAN.

5. BAKE 20 TO 25 MINUTES OR UNTIL HEATED THOROUGHLY.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 18-12 1/2 OZ CN OR 18-13 OZ CN CANNED TUNA MAY BE USED.

NOTE:

2. IN STEP 1, 14 LB 6 OZ FRESH CELERY A.P. WILL YIELD 10 LB 8 OZ SLICED CELERY AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB THINLY SLICED ONIONS.

NOTE:

3. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1 CUP

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