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.

Used.

Sliced Thin And 11 Oz Dry Onions A.P. Will Yield 10 Oz Chopped Onions.

Recipe A01100.

Minutes

On High Fan, Closed Vent.

A02500.