CASSEROLE CREOLE (133)    RECIPE (114)

• NOODLES, EGG TYPE
  QUANTITY:   5
  ASSOCIATED NUTRIENT:   NOODLES, EGG, ENR, CKD
  NUTRIENT AMOUNT IN LBS.:   5
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   .1875
• WATER, HOT
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   6.27
• MARGARINE, SALTED, BULK
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .125
• CHEESE, CHEDDAR AGED, HARD, BRICK
  QUANTITY:   2.5
  ASSOCIATED NUTRIENT:   CHEESE, CHEDDAR, AMER DOMESTIC
  NUTRIENT AMOUNT IN LBS.:   2.5
• SALT
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .1875
• WATER, TAP
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   WATER
• DRIPPINGS, MEAT
  QUANTITY:   .0625
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .04688
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .04688
• WATER, COLD
  QUANTITY:   .04688
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   .3919168
• BEEF, GROUND, FROZEN
  QUANTITY:   12.5
  ASSOCIATED NUTRIENT:   BEEF, GROUND, REGULAR, BAKED, WELL DONE
  NUTRIENT AMOUNT IN LBS.:   12.5
• TOMATO PUREE
  QUANTITY:   13.125
  ASSOCIATED NUTRIENT:   TOMATO PUREE, CND, REG PK
  NUTRIENT AMOUNT IN LBS.:   13.125
• CHILI POWDER
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   CHILI POWDER
  NUTRIENT AMOUNT IN LBS.:   .03125

1) COOK NOODLES IN 6 GALLONS OF BOILING SALTED WATER FOR 10 MINUTES.
6) SCALE MIXTURE INTO WELL-GREASED PANS. TOP EACH PAN WITH CHEESE.
7) BAKE UNTIL HEATED THROUGH AND CHEESE IS MELTED.
   DRAIN AND RETAIN FOR LATER.
2) RECONSTITUTE VEGETABLES WITH COLD WATER.
3) BRAISE ONIONS AND PEPPERS IN DRIPPINGS UNTIL ONIONS ARE CLEAR. REMOVE
   VEGETABLES FROM FAT.
4) ADD MEAT TO HOT DRIPPINGS FROM STEP 3. AND ADD TO MEAT. SIMMER UNTIL 
   MIXTURE IS BLENDED..
5) RECONSTITUTE BASE WITH HOT WATER AND ADD TO COOKED MIXTURE.
   ADD COOKED NOODLES FROM STEP 1. STIR TO DISTRIBUTE.