My wife and I are cooking for 150 college students at church. We are considering making turkey casserole: turkey, noodles, sauce, with a bread crumb topping.

Any good recipes or suggestions on amounts?

It make two fairly shallow 18x26 casseroles, equivalent to 8 9x13 pans. You could double it and make deeper and make three deeper casseroles or 12-14 9x13 pans.

I like green stuff in mine, so I would dice 3 full heads of celery with leaves and 2 bunches fresh flat leaf parsley, leaves only, saute these, maybe with a few pounds of diced onions, until tender. Or how about some mushrooms? or thawed peas and carrots and maybe corn, like a pot pie type filling, stiired into the gravy? You want about 3 pounds of frozen mixed vegggies for dressing up each 18x26 pans.

Warning: if you make it ahead and refrigerate, it will take about 1 1/2 hours at 325-NOT 30 minutes. Cover for the first hour, uncover to crisp topping.

Cranberry jelly/relish is very nice with the turkey casserole. Or a lemon or cherry jello-based relish with chopped/gound cranberries and oranges cooked tender, add jello, finely chopped celery and some pecans.

Title: Basic Bland Baked Chicken And Noodles
Yield: 100 1 cup (smallish) Servings

Ingredients

3 3/4 qt water; warm
3 1/2 ga water; boiling
2 ga water
2 c cheese chedder
1 c butter print sure
13 oz milk; dry non-fat l heat
4 lb noodle eggs
1 lb bread sandwich
1 3/4 lb flour gen purpose
1 1/4 c soup gravy base chicken
3 c shortening (I use butter); 3lb
1 tb pepper black
3 tb salt table
5 ts salt table

PAN: 18 BY 24-INCH ROASTING PAN (2) TEMPERATURE: 350 F. OVEN
1. CUT CHICKEN INTO 1 INCH PIECES.

2. COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN. PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 7.

3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

4. GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO SOUP AND GRAVY BASE, CHICKEN AND WATER FOR STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT.
BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING.

5. RECONSTITUTE MILK.

6. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED.

7. ADD CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH
PAN.

8. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 3 CUPS OVER
CHICKEN AND NOODLES IN EACH PAN.

9. BAKE 30 MINUTES OR UNTIL BROWNED.

2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: L14401

SERVING SIZE: 1 CUP (8 1