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                                                       

Directions:

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.

Calories:  423            

Sodium:   452 mg