3 cups diced onion
4 cups diced red bell pepper
oil, as needed
10 qts. cooked egg noodles, drained
2 ½ qts. milk (non-fat)
2 ½ qts. mayonnaise (low-fat)
7 lbs. (5 pouches) drained tuna, flaked
12 cups shredded Swiss cheese
4 cups frozen peas
2 tsp. white pepper
2 cups Italian seasoned breadcrumbs
1 cup melted butter
1. Saute onions and pepper in oil until tender. Stir cooked noodles together with onions and pepper and combine with milk, mayonnaise, tuna, peas, cheese, salt and pepper until mixed well.
2. Divide into two pans. Combine breadcrumbs and melted butter and spread on top.
3. Bake in 375°F oven for 30 minutes or until internal temperature reaches 165°F.
Recipe: Cori Thomas, foodservice director, Natividad Medical Center, Salinas, CA