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1
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
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2
1.
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3
Add in EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 Min Or possibly Till TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
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4
2.
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5
DRAIN.
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SET ASIDE FOR USE IN STEP 7.
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3.
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8
RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING.
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9
Don't BOIL.
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10
4.
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BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER; STIR Till SMOOTH.
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12
Add in ROUX TO Warm Lowfat milk, STIRRING CONSTANTLY.
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5.
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14
Add in SALT AND PEPPER.
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15
BRING Mix TO A BOIL; REDUCE HEAT; SIMMER 5 Min Or possibly Till THICKENED.
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16
STIR FREQUENTLY TO PREVENT SCORCHING.
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6.
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Add in CHEESE TO SAUCE; STIR ONLY Till SMOOTH; REMOVE FROM HEAT.
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19
7.
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20
COMBINE SAUCE AND EGG NOODLE; MIX WELL.
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8.
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PLACE ABOUT 3 1/4 GAL Mix IN EACH WELL-GREASED PAN.
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9.
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COMBINE BREAD CRUMBS AND MELTED BUTTER Or possibly MARAGARINE; SPRINKLE OVER Mix IN EACH PAN.
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10.
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BAKE 25 Min Or possibly Till BROWNED.
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27
NOTE:
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28
1.
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29
IN STEP 6, 3 LB (1-NO.
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30
10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINE WITH 1 1/2 Quart Hot WATER MAY BE USE.
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31
SEE RECIPE NO.
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32
F-G-1.
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33
NOTE:
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34
2.
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35
OTHER SIZES AND TYPES OF PANS MAY BE USED.
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36
SEE RECIPE NO.
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37
NOTE:
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38
3.
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IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 Min Or possibly Till BROWN ON HIGH FAN, OPEN VENT.
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40
NOTE:
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41
4.
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42
TWO-NO.
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43
8 SCOOPS MAY BE USED.
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44
SEE RECIPE NO.
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45
A-4.
