Tuna Noodle Casserole (serves 150)
150 ounces egg noodles
25 cups frozen peas
25 cups fresh carrots, sliced or diced
12 ½ cups chopped onions
25 cups chopped celery
6 ¼ cups chopped green peppers
12 ½ cups low fat milk
25 cups shredded Cheddar cheese
175 ounces canned tuna, drained
6 ¼ cups Mayonnaise
12 (10.75 ounce) cans cream of mushroom soup, reduced sodium
25 cups nonfat plain Greek yogurt
Cook noodles as directed.
Saute onions, celery and green peppers.
Combine tuna, mayonnaise, celery, onion, green peppers, peas, and carrots.
Blend soup, yogurt and milk; heat through.
Add cheese. Heat and stir until cheese is melted.
Add cheese mixture to tuna and veggies, once combined, add noodles.
Turn into pans; cook at 400° until sauce bubbles.
Sodium: 474 mg