Tuna Noodle Bake

Servings

16 567-g. portions
Share

Ingredients

Recipe Preparation

1. Bring a large pot of seasoned, salted water to a full, rolling boil. Gradually add pasta to the boiling water. Stir and return to a full boil. Cook to desired tenderness, stirring frequently. Drain immediately. Rinse in cold water and drain well. Add a small amount of oil to prevent sticking. Mix well. Place in a storage container, cover, label, date and refrigerate until needed.

2.Ā Bring 4 3/4 L of water to a boil. Reduce the heat to a simmer. Gradually add the cream soup base into the water and whisk until smooth. Add garlic-herb seasoning. Season to taste with salt and pepper.

3.Ā Place the egg noodles, tuna, flame-roasted corn and black beans, celery, mushrooms and peas in a large stainless-steel mixing bowl. Season to taste with salt and pepper. Mix together carefully to avoid breaking the egg noodles.

4.Ā Divide mixture between two 2ā€ hotel pans. Pour cream soup over the top of the noodles in each pan. Mix together using a rubber spatula. If necessary, adjust the consistency with water. Evenly sprinkle the breadcrumbs over the top of the noodle mixture. Place in a heated 148Ā°C [300Ā°F] Ā convection oven. Bake 60 minutes, or until just warmed through and the breadcrumbs are golden-brown.

5.Ā Spread containers out on parchment-lined sheet pans. Scoop 567 g portions into the containers, keeping the breadcrumbs on top. Cover loosely with film wrap. Immediately place the tray on a rack and refrigerate. Let cool completely. Store in a single layer.

To Reheat:

Microwave:Ā Remove lid. Cook on regular cycle 8-10 minutes, or until warmed through.

Oven:Ā Remove lid. Place container on a metal sheet pan. Bake in in a heated 148Ā°C [300Ā°F] oven for 30 minutes, or until warmed through.

Food Comes First.

We believe in the power of good foodā€”to bring people together and make moments special.

Search Our Siteā€¦