No ordinary tuna casserole is this--full of onion, celery, whole-kernel corn, tuna, potatoes, Cheddar and pimientos, and blanketed in a lemon-peppered sauce of cream of potato soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|vegetable oil||0 1/4 cups|
|onion||2 lb.||2 qt.|
|celery||2.5 lb.||2 qt.|
|frozen whole kernel corn||4 lb.||3 qt.|
|tuna in water||264 oz.||4 cans|
|reduced fat (2%) milk||3 qt.|
|frozen potatoes||3.25 lb.||2 qt.|
|Cheddar cheese||2 lb.||2 qt.|
|pimiento||1 lb.||2 cups|
|lemon pepper seasoning||0 1/4 cups|
|black pepper||2 tsp.|
|bread crumbs||2 lb.||2 qt.|
|butter||12 oz.||1 1/2 cups|
|1. Preheat oven to 300º F. Cook onions and celery in saucepot until tender.|
|2. Combine onion mixture, corn and tuna. Mix soup and milk until blended thoroughly. Add soup mixture, potatoes, and cheese. Stir gently. Add pimientos, seasoning and pepper. Place in 4 full hotel pans (20x12x2).
3. Mix bread crumbs and butter for topping. Sprinkle on top. CCP: Bake at 300º F. for 30 minutes until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher for no more than 2 hours. Portion using a 8-oz. ladle (1 cup).
- Margarine may be substituted for butter.