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Mom’s Tuna Noodle Casserole

February 19th, 2012 No comments

 

This is a recipe which is routinely served in Catholic households during the Season of Lent.

 

Crowd-Pleasing Tuna Noodle Casserole Picture from Campbell’s Kitchen

 

Ingredients:

2 cans   Cream of Mushroom Soup
1 cup     Milk
2 cups   Peas and carrots
2 cans   Tuna, drained and flaked into chunks
6 oz       Pasta noodles,  cooked and drained
4 oz       Bread crumbs
4 Tbls.   Butter, melted
1 cup     Cheddar cheese

Directions:

Heat  oven to 375°F.
Combine soup, milk,  peas and carrots, tuna, and noodles in an appropriate size oven casserole.
Bake mixture uncovered in oven for 25 – 30 minutes or until edges bubble.
Melt butter and mix with bread crumbs; then combine with cheese.
Remove from oven, stir, and evenly spread top with bread crumb mixture.
Bake for 5 minutes or until the bread crumb and cheese mixture is golden brown.

For the original Campbell recipe click here.

For another Lenten meal check out Chef Pete’s Irish Spaghetti.

IRISH SPAGHETTI

September 19th, 2011 1 comment

Ingredients:

1 pound of spaghetti
2 cans tomato paste
2 cups sharp cheddar cheese
3 cloves of garlic – minced
2 tbs butter
Salt and pepper to taste

Directions:

1. Cook spaghetti to desire al dente.
2. While spaghetti is cooking, heat tomato paste with two cans of water in a saucepan.
3. Add the garlic and cheese to the sauce and cook until all of the cheese is melted.
4. Pour over spaghetti and mix thoroughly. Add butter, and salt and pepper to taste.