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We are in the season of Lent in the Christian church. For many, Friday meals are meatless meals. In the Orthodox church, we also did not eat meat on Friday. Mom would prepare tomato soup made “from scratch” and with the soup, we always had a grilled cheese sandwich made with homemade bread. Mom would also make macaroni and cheese “from scratch” or Spanish rice, without the little sausage links on top. Many times we would also have a tuna casserole.

I have a variety of tuna casserole recipes for you today.

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CHEESY BROCCOLI TUNA BAKE
1-12 oz. pkg. Reames home style frozen egg noodles
1 can cheddar cheese soup
1-5 oz. can evaporated milk
1 t. minced instant onion or 1 T. minced fresh onion
2-5 oz. cans tuna, drained
1-4 oz. can mushroom pieces, drained, optional
2 c. uncooked frozen broccoli florets, thawed, drained
1 c. shredded mild or medium cheddar cheese

Cook noodles in boiling water 20-25 minutes. Drain; do not rinse. In a bowl, blend soup and milk; add onions and mushrooms. Layer 1-1/2 c. noodles, 1 c. tuna and 1 c. broccoli. Repeat ingredients in order given. Bake at 350 degrees for 20-25 minutes or until heated through. Remove from oven and sprinkle cheese over top. Bake additional 15 minutes. Makes six one-cup servings.

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30 MINUTE TUNA CASSEROLE
1 can cream of mushroom soup
1/4 c. water
1 c. thinly sliced celery
2-5 oz. cans tuna, drained
1-8 oz. can sliced water chestnuts, drained, cutting slices in half
1 T. instant minced onion
2 c. chow mein noodles, divided
1/2 c. slivered almonds or cashews, optional

In a large bowl, whisk together soup and water. Add remaining ingredients using just one cup of noodles. Turn into a sprayed or buttered 1-1/2 quart casserole dish. Sprinkle remaining 1 c. noodles over top. Bake at 375 degrees for 25 minutes or until bubbly. Makes four servings.

Note: Make a lettuce, mandarin orange and pineapple salad with a poppy seed dressing while the casserole is baking. Add a muffin or warm French bread for a delicious meal.

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Another recipe using broccoli as one of the ingredients.

TUNA-MELT
CASSEROLE
1-16 oz. pkg.. corkscrew or medium shell pasta
2 c. broccoli florets

Cheese sauce:
3 T. each, butter or margarine and flour
Salt and pepper to taste
4 c. 1% or 2% milk, warmed a bit in the microwave... not hot
1 c. shredded Swiss cheese
2-5 oz. cans tuna, drained and flaked

In a three quart sauce pan, cook pasta in boiling water for 10 minutes; add broccoli and bring to a boil. Lower heat to medium. Cook three more minutes. Drain well in colander; turn into a large bowl, set aside. In the saucepan, melt butter over low heat. Stir in flour, salt and pepper; cook, stirring constantly for one minute. Don’t let the mixture get brown. Gradually stir in warm milk over medium-high heat, stirring constantly until mixture thickens a bit and comes to a boil. Boil, stirring constantly, for one minute. Stir in 1/2 c. cheese, mixing until cheese is melted. Add sauce and tuna to pasta, stirring gently. Turn into a shallow 3-1/2 quart casserole dish or a 9x13 inch baking pan. Cover with foil. Bake at 375 degrees for 25 minutes or until hot and bubbly. Remove foil, sprinkle rest of cheese over top and bake additional five minutes. Makes six servings.


Thought for the Day: Live so that your friends can defend you but never have to.

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