Baked Egg Noodles and Cheese
By: Anonymous
Published: Thursday, December 10, 2009 - 3:12am

Ingredients




2 1/2 gal WATER, WARM
4 gal WATER, BOILING
8 pounds CHEESE CHEDDER
8 ounces BUTTER PRINT SURE
1 1/2 pounds BUTTER PRINT SURE
10 ounces MILK, DRY NON-FAT L HEAT
9 pounds NOODLE EGGS 5LB
1 pound BREAD SNDWICH 22OZ #51
1 1/8 pounds FLOUR GEN PURPOSE 10LB
1 pound tbl PEPPER BLACK 1  CN
2 ounces SALT TABLE 5LB
2 ounces SALT TABLE 5LB

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 2 1. ADD EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING. 3 2. DRAIN. SET ASIDE FOR USE IN STEP 7. 4 3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 5 4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 6 ADD ROUX TO HOT MILK, STIRRING CONSTANTLY. 7 5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING. 8 6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT. 9 7. COMBINE SAUCE AND EGG NOODLE; MIX WELL. 10 8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN. 11 9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARAGARINE; SPRINKLE OVER MIXTURE IN EACH PAN. 12 10. BAKE 25 MINUTES OR UNTIL BROWNED. 13 NOTE: 14 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINE WITH 1 1/2 QT WARM WATER MAY BE USE. SEE RECIPE NO. F-G-1. 15 NOTE: 16 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. 17 NOTE: 18 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT. 19 NOTE: 20 4. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. 21 SERVING SIZE: 8 1/2 OZ (