Cheese & Eggs

Recipe#215

Scalloped Noodles with Cheese, Tomatoes, and Bacon

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

2 1/4 gal. (19 lb 2 oz or 3-No. 10 cn) tomatoes, canned
1 1/2 tbsp. pepper, black
6 tbsp. (4 oz) salt
3 gal (8 lb) noodles
4 gal water boiling
6 tbsp. (4 oz) salt
4 1/2 qt. (6 lb) cheese, ground, or shredded
2 lb. bacon, sliced, cut into 1-inch pieces
4 tbsp. (1 oz) paprika, ground

INSTRUCTIONS

Combine tomatoes, salt and pepper. Heat to boiling point; reduce heat and simmer 30 minutes.

Add noodles slowly to salted water; boil 15 to 20 minutes or until tender. Drain. Arrange alternate layers of noodles, tomatoes, and cheese in each well greased pan. Sprinkle 1 lb. bacon over top of noodle mixture in each pan. Sprinkle with paprika. Bake 25 to 30 minutes or until bacon is crisp.

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