Baked Tuna Fish and Noodles

Recipe No. 167 from the U.S. Army’s WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Noodles — 6 pounds
• Salt — 3 ounces (6 mess kit spoons)
• Water, boiling — 3 gallons (12 No. 56 dippers)
• Celery, diced — 2 pounds (2 No. 56 dippers)
• Onions, chopped — (4 mess kit spoons)
• Pimiento, chopped (optional) — 2—4-ounce cans
• Corn flakes — 2 quarts (2 No. 56 dippers)
• Salt — 2 ounces (4 mess kit spoons)
• Pepper — as needed
• Tuna fish, flaked — 12—12-ounce cans
• Fat, melted — 1 pound (½ No. 56 dipper)
• Flour, sifted — 8 ounces (½ No. 56 dipper)
• Milk, evaporated — 6—14½-ounce cans
• Water (for milk) — 3 quarts (3 No. 56 dippers)

Directions

Key ingredients

Evaporated Milk

1. Add noodles to boiling salted water; boil 10 minutes. Drain well.
2. Combine noodles, celery, onions, pimiento, corn flakes, salt, pepper, tuna fish, and fish liquid and oil.
3. Mix melted fat and flour; stir until smooth.
4. Mix milk and water; add to flour mixture. Heat to boiling point; boil 5 minutes or until thick, stirring constantly. Pour over fish and noodle mixture; mix well.
5. Pour into well greased baking pans. Bake in moderate oven (375° F.) 40 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Noodles — 7⅔ oz Salt — about 1½ tsp Water, boiling — 3¾ cups Celery, diced — 2½ oz Onions, chopped — scale to taste ((4 mess kit spoons)) Pimiento, chopped (optional) — ½ can (4 oz) Corn flakes — 10¼ tbsp Salt — about 1 tsp Pepper — to taste Tuna fish, flaked — 1 can(s) (12 oz) Fat, melted — 1¼ oz Flour, sifted — ⅔ oz Milk, evaporated — ½ can (14½ oz) Water (for milk) — 15⅓ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 167, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.