Baked Tuna Fish And Noodles(No. G-33)

• 10 lb. noodles
• 3 oz. (6 Tbsp.) salt
• 3 gal. water, boiling
• 2 lb. (2 qt.) celery, diced
• 4 Tbsp. onions, chopped or 1/4 oz. (1 3/4 Tbsp.) dehydrated onions
• 2 (4 oz.) cans pimiento, chopped (optional)
• 2 qt. corn flakes
• 2 oz. (4 Tbsp.) salt
• pepper to taste
• 18 (12 oz.) cans tuna fish, flaked
• 1 lb. (1 pt.) fat, melted
• 8 oz. (1 pt.) flour, sifted
• 6 (14 1/2 oz.) cans evaporated milk
• 3 qt. water (for milk)

1. Add noodles to boiling, salted water.
2. Boil 10 minutes.
3. Drain well.
4. Combine noodles, celery, onions, pimiento, corn flakes, salt, pepper, tuna fish and fish liquid and oil.
5. Mix melted fat and flour; stir until smooth.
6. Mix milk and water; add to flour mixture.
7. Heat to boiling point.
8. Boil 5 minutes or until thick, stirring constantly.
9. Pour over fish and noodle mixture; mix well.
10. Pour into well-greased baking pans.
11. Bake in moderate oven at 375u0b0 for 40 minutes.
12. Yields 100 servings, 1/2 cup each.

noodles, salt, water, celery, onions, pimiento, corn flakes, salt, pepper, tuna fish, flour, milk, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982099 (may not work)