There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Feeding large numbers of people can turn the simplest recipe into a difficult project. The easiest way to complete a task such as this is to take it one step at a time and consider each step on a much grander scale. Tuna noodle casserole is an easy and tasty comfort food. Extend the basic recipe to make 80 servings of casserole to take to family reunions, bridal showers, birthday parties or any other type of gathering where good, satisfying food is welcome. Add this to my Recipe Box.
- 120 oz. egg noodles, cooked
- 20 6-oz. cans of tuna
- 20 cans cream of mushroom soup
- 10 cups milk
- 20 cups frozen peas
- 5 cups shredded mozzarella cheese
- 5 cups shredded cheddar cheese
- 20 cups toasted bread crumbs
- Large stock pot
- Large food storage container
- Large mixing spoon or food-safe gloves
- 5 9-by-13 disposable aluminum pans
Cook the egg noodles in batches in a large stock pot until they are al dente, in accordance with the package-recommended cooking time -- be careful not to overcook them. Remove the cooked noodles from the water and rinse them with cold water to stop the cooking process. Repeat until all the noodles have been cooked.
Combine noodles, tuna, mushroom soup, milk, cooked frozen peas and cheddar/mozzarella cheese in a sufficiently large food storage container, and mix thoroughly with a large spoon or cleansed and glove-covered hands.
Spread the mixture into greased 9-by-13 disposable aluminum pans and top each with bread crumbs.
Bake uncovered at 350 F for 25 minutes and serve warm.
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