Cheesy Tuna Mornay (serves 150)
12 ½ cups uncooked rotini pasta
25 cups frozen green peas
1 ½ cups + 1 tablespoon butter
25 cups frozen corn
3 cups + 2 tablespoons flour
350 ounces canned tuna, drained
37 cups milk
12 ½ cups bread crumbs
50 cups shredded Cheddar cheese
Preheat oven to 350 ° F. Spray pans with cooking spray.
Cook pasta until tender, about 8 minutes. Drain.
Melt butter in a saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form.
Stir constantly until the mixture boils, then mix in half of the cheese. Add peas, corn and pasta.
Drain the tuna and flake with fork. Stir tuna into cheese mixture.
Transfer to pans and top with remaining cheese. Sprinkle breadcrumbs over the cheese.
Bake for 30 minutes until sauce is bubble and cheese is brown.
Sodium: 452 mg