Family Friendly Lenten Recipes


Kid Friendly Tuna Casserole
Works great for kids or folks who don’t care for peas

  • Approximately ½ package of medium egg noodles, cooked and drained
  • 1 can of light tuna in water, well drained
  • 2 cans of cream of mushroom or cream of celery soup
  • 1 can of milk
  • 1 11 oz can of whole kernel corn -OR- 8 oz of frozen corn (doesn’t need to be thawed)
  • Crushed potato chips
  1. While the noodles are cooking, crush enough potato chips (plain corn flakes will work in a pinch) to top the casserole. Make sure the chips are coarsely crushed and not crumbs when you are done.
  2. In a mixing bowl, combine all the ingredients and mix well. You may add a little salt and pepper to your taste, but the canned soup will provide plenty of sodium.
  3. Pour mixture into a large baking dish or casserole. Top with a thin layer of potato chips so that all the casserole is covered.
  4. Bake in a 350-degree oven for 40 to 50 minutes, or until bubbles come through the chips. Serve with rolls/bread and a tossed salad with plenty of cold milk.
  5. The potato chip topping adds a little zest while keeping the top noodles from drying out and getting hard while baking. Using two cans of soup with one can of milk makes for a nice, creamy texture that is very palatable to children.

Broiled Tilapia with Lemon Caper Sauce (Serves: 4, Prep: 5 min., Cook: 10 min.)

  • 1-1/2 lbs. tilapia
  • 2 Tbsp. olive oil
  • 1/2 cup Italian salad dressing
  • 2 Tbsp. capers
  • 1 Tsp. parsley, chopped
  • 2 Tbsp. lemon juice
  1. Place tilapia on broiler pan and brush with olive oil. Broil fish until thoroughly cooked.
  2. While fish is cooking, mix Italian dressing, lemon juice, capers and parsley together to make caper sauce.
  3. Place fish on plates, drizzle each fish fillet with sauce and serve.

Deb’s Easy Tuna Melts (Serves 4)

  • 4 toasted English muffin halves
  • 1 can tuna in water, drained
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 1/4-cup mayonnaise
  • Salt and pepper as desired
  • 8 very thin slices tomato
  • 8 slices cheese of your choice (Jack, American, White, or Cheddar)
  1. Preheat oven to 350 degrees
  2. Lightly toast the muffins
  3. Line baking sheet with foil and put muffins on this
  4. Mix up the tuna salad
  5. Spoon the tuna salad onto the muffins, add sliced tomato on top
  6. Bake for about 8 minutes, then add cheese slice and bake for another 2 minutes.

No Meat Baked Spaghetti

  • 1 package of spaghetti pasta (angel hair cooks fastest)
  • 2 jars of Spaghetti sauce (you can use homemade if that is your preference)
  • Grated Parmesan
  • Shredded cheese (Try a mixture of mozzarella, Colby and Monterey jack cheese)
  1. Pre-heat oven to 350 degrees while cooking noodles until al dente. To speed the process, go ahead and warm the spaghetti sauce in a separate pan while the noodles cook.
  2. When the noodles are cooked, mix with the sauce, and then fill a large casserole dish about half way.
  3. Put a thick layer of Parmesan cheese and the shredded cheese, then put the rest of the spaghetti on top, and cover that layer with more Parmesan and shredded cheese.
  4. Cover with foil and put in oven for 10 minutes or until the cheese is melted (it takes less time if the sauce was pre-heated on the stove).

Tip: Using reduced fat cheese will reduce the calories in what can easily be a high calorie meal.

Stuffed Shell Pierogies

  • 3 lbs potatoes (about 8) peeled & quartered
  • 8 oz shredded Cheddar cheese (2 cups)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 cups sliced onions (Vidalia, if you can get them)
  • Butter or margarine (I use lots)
  • 1 box jumbo shells, cooked until tender-firm and cooled under running cold water
  1. Cooks potatoes until soft, drain.
  2. Add cheese, salt & pepper and mash until smooth.
  3. Melt margarine or butter in large skillet.
  4. Add onions and cook 10 to 15 minutes until tender but NOT browned.
  5. Spread half the onions over the bottom of a 13×9 baking dish. (May take 2 pans)
  6. Stuff each shell with heaping TBL of the potato mixture, close edges.
  7. Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
  8. Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.

Pasta and Cauliflower

  • 1 head cauliflower, broken into small florets
  • ½ cup olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. chopped fresh parsley
  1. Cook pasta in large pot of boiling salted water until al dente.
  2. Meanwhile, steam frozen cauliflower until tender. Alternatively, break cauliflower into florets, and steam until tender
  3. Heat olive oil in a large skillet. Add onion and sauté until golden. Add garlic, and sauté until golden brown. Stir in cauliflower and seasonings.
  4. Drain pasta, and transfer to a large serving bowl. Toss with onion and cauliflower mixture, and top with cheese.

Spinach Calzones

  • 8 Oz. Mozzarella cheese
  • 1 lb. Ricotta cheese
  • 10 oz. frozen package spinach
  • Pizza dough
  1. Make pizza dough and cut in half. Let it rise and roll out into 2 circles.
  2. Combine first 3 ingredients and spoon half of mixture in the middle of dough and fold it in half. Press to seal.
  3. Bake for 25 minutes at 350.

Salmon Quesadillas

  • 2 garlic cloves, minced
  • 1 tsp oil
  • 1 can (14 3/4 oz) salmon, drained
  • 1-2 tsp basil
  • 1/2 tsp pepper
  • Margarine or butter
  • 8 – 8″ flour tortillas
  • 2 cups (8oz) shredded cheese, mozzarella, cheddar, Colby, or some combination
  1. In a skillet sauté garlic in oil until tender.
  2. Stir in salmon, basil and pepper. Cook over medium heat until heated through.
  3. Meanwhile spread margarine or butter over one side of tortillas. Place 4 tortillas, buttered side down on a griddle.
  4. Take salmon mixture off heat and add cheese, stirring just to mix it together.
  5. Place 1/4 of salmon mixture on each tortilla then top with another, buttered side up.
  6. Cook on low until lightly brown, then flip over and cook that side until lightly brown.
  7. Cut into wedges and serve with salsa or guacamole.

Mushroom-Laced Fettuccine (Makes about main dish or 4 side dish servings.)

  • 3 Tbsp margarine or butter
  • 1/2 lb. sliced mushrooms
  • 1 envelope Lipton Recipe Secrets Savory Herb With Garlic soup mix
  • 1 1/4 C. milk
  • 8 oz fettuccine, cooked & drained
  1. In 10 inch skillet, melt margarine or butter over medium heat & cook mushrooms, stirring occasionally, 6 min. or until tender.
  2. Add soup mix blended with milk. Bring to the boiling point over high heat, stirring frequently.

Terrific Tuna Roll-Ups (makes 4 servings)

  • 1/4 C. reduced fat mayo or Miracle Whip
  • 1 1/2 TBSP Dijon mustard
  • 2 cans (6 1/4 oz each) chunk tuna, packed in water, drained
  • 1/2 C. drained water chestnuts, sliced & coarsely chopped
  • 1/2 C. thinly sliced green onions
  • 1/3 C. chopped red bell pepper
  • 4 – 8 inch flour tortillas
  • 2-3 C. shredded lettuce
  1. Blend mayo & mustard. Stir in tuna, water chestnuts, green onion & bell pepper.
  2. Divide tuna mixture among tortillas, spreading to within 1 inch of the edges.
  3. Cover each tortilla with about 1/2 C. of lettuce. Roll each up tightly like a jellyroll.
  4. Cut in half diagonally & serve immediately, or cover with plastic wrap & refrigerate up to 3 hours.

Hungarian Noodle Bake (Serves 6)

  • 4 ounces fine noodles
  • 1/4 C finely, chopped onion
  • 1 clove garlic, minced
  • 1 T. butter
  • 1 ½ C. cream-style cottage cheese
  • 1 C. dairy sour cream
  • 1 t. Worcestershire sauce
  • Dash bottled hot pepper sauce (only a dash)
  • 2 t. poppy seed
  1. Cook noodles in large amount of boiling salted water till tender. Drain.
  2. Cook onion and garlic in butter till tender.
  3. Combine noodles and onion mixture with remaining ingredients, 1/2 t. salt, and dash of pepper.
  4. Turn into greased 10x6x1 1/2 inch baking dish.
  5. Bake at 350 for 25 minutes or till hot.
  6. Sprinkle with paprika. Pass grated Parmesan cheese.

Broccoli Rice Casserole

  • One and one-half cup instant rice
  • One small jar Cheese Whiz
  • One can Cream of Mushroom soup
  • One head cooked broccoli tips (still firm)
  • One half cup chopped celery
  • One half cup chopped onion
  • One cube butter cut in small pieces
  1. Mix all ingredients together in bowl.
  2. Place in baking dish.
  3. Bake uncovered at 350 degrees for approximately 30 to 40 minutes, or until hot and bubbly.

Cheese and Tortilla Pie

  • 1/2 lb. Monterey Jack cheese, grated
  • 1/2 lb Cheddar cheese, grated 1 – 24 oz. can sliced olives
  • 3 or 4 chopped green onions
  • 8 – 4-inch corn tortillas
  • 1 1/2 cups cottage cheese
  • 1/2-cup sour cream]
  • 1 – 8oz can tomato sauce
  • 1 – 8 oz. can green chili salsa
  1. Combine the grated cheeses, olives, green onions (reserve 1/4 cup of the cheese for tipping).
  2. Combine cottage cheese and sour cream.
  3. In 3 Quart casserole (greased) start layering tortilla, cottage cheese mixture, and cheeses. Repeat.
  4. Combine tomato sauce and chili sauce and pour over top of casserole.
  5. Top with remaining grated cheese. Bake covered at 350 for 40 minutes.

Cheese Chowder

  • 3 cups of Water
  • 3 bullion cubes (optional)
  • 1 can green beans
  • 3-4 potatoes, cubed
  • 2-3 carrots cut into bite-sized pieces
  • Chopped onion–as much as you like

Bring above ingredients to a boil and then simmer until vegetables are done.

  • 1 stick margarine or butter
  • 1/3 cup of flour
  • 3 cups milk
  • 1 lb. shredded cheddar cheese
  1. Melt butter in large skillet, whisk in flour making pastey roiux.
  2. Slowly add milk while whisking.
  3. Continue stirring with whisk until mixture thickens slightly on whisk.
  4. Slowly add cheddar cheese. When all the cheese is melted and mixed into milk mixture, add to soup.
  5. Add 1 small jar of diced pimento