Posts Tagged ‘lenten meal’

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



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


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.

Julia’s Award Winning Old Fashioned Fish Chowder

October 19th, 2011 No comments


2 lbs haddock
4 oz salt pork – small dice
1 medium onion – small dice
4 cups potatoes – medium dice
1 tsp salt
1/2 tsp black pepper
1 Tblsp butter
1 Tblsp flour
16 oz milk


Cut fish into bite size pieces
Fry salt pork in skillet until crisp
Add onion to skillet and cook until light brown in color
Strain fat from skillet into a stock pot
Add fish, potatoes, salt, and pepper
Cover with cold water, bring to a boil, and then simmer (uncovered) until potatoes are tender
Mix butter and flour and add to chowder along with the milk.
return to a boil, then remove from heat.

Serve hot.


September 19th, 2011 1 comment


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


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.

Crab Cakes

September 14th, 2011 No comments


1 oz           Olive oil
1 cup         Onions yellow               1/8″ diced
1 Tbl          Garlic cloves                 Finely minced
1/2 cup      Celery                           1/8″ diced
1 each       Red Bell Peppers         1/8″ diced
2 Can        Crab Meat Lump
1/2 cup      Shredded Parmesan Cheese
1/2 cup      Mayonnaise
1 1/2 cup   Panko Bread Crumbs
1 1/2 Tsp   Salt
1 1/2 Tsp   Pepper
1 Tsp         Cajun Seasoning
2 Tsp         Worcestershire Sauce
1/2 Tsp      Tabasco Sauce


1.  Heat olive oil in pan over medium heat and sauté onions, celery, peppers, and garlic
until tender (3-4 minutes). Remove from heat to cool.
2.  In a mixing bowl, flake the crab meat; add the sautéed vegetables, cheese and
seasonings. DO NOT OVERMIX, or the cakes will become tough and chewy.
3.  Make 4 ounce patties, using additional panko to slightly coat the surfaces.
4.  Cook in pan with a lightly oiled surface on both sides to brown and crisp.  The cakes
should be cooked to an internal temperature of 145 degrees in the middle (moist and