School Cafeteria Tuna Sandwich Souffle
50 Servings
4 oz. + protein per serving
100 slices bread
1 lb. butter
15 - 7 oz. cans tuna
1 qt. celery, chopped
1 qt. green peppers, chopped
2 qts. American cheese, grated
1 1/2 qts. dried milk
6 qts. water
3 doz. eggs, slightly beaten
2 T. salt
1 t. pepper
Spread bread with softened butter. Make fifty sanwiches with tuna, celery,
peppers and cheese. Place in large baking pans. Combine reconstituted
milk, eggs, salt and pepper. Pour over bread. Bake in a slow oven 325° F.
about forty minutes.
Source: “The School Lunch” by Marion L. Cronan, 1962
(A guide to school lunchroom operation)