6.RP.3a Lesson 2

Tuna Casserole Part 2

Work TIme

Ingredients

  • 3 cups cooked elbow-shaped pasta
  • 6 ounce can tuna, drained
  • 10 ounce can cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 112 cups French fried onions
  1. What is the ratio of the ounces of soup to the cups of shredded cheese to the cups of pasta in one batch of casserole?
  2. How much of each of these 3 ingredients would be needed to make:

             a. twice the amount of casserole?

             b. half the amount of casserole?

             c. five times the amount of casserole?

             d. one-fifth the amount of casserole?

        3.  What is the ratio of cups of pasta to ounces of tuna in one batch of casserole?

        4.  How many batches of casserole would you make if you used the following amounts of ingredients?

            a. 9 cups of pasta and 18 ounces of tuna?

            b. 36 ounces of tuna and 18 cups of pasta?

            c. 1 cup of pasta and 2 ounces of tuna?