Monday, 30 August 2010

Tuna Casserole & Lemon Jello Salad

This was one of my mom's favorite meals to serve for company because it was easy to assemble.   She wasn't Catholic, but many of my dad's associates were, so she liked to make this for them on Friday nights.    She worried about what Catholics could and couldn't eat because she didn't want anyone to feel uncomfortable or offended.  

There is something about both recipes being served together.   They're just better together!   Also, add my mama's homemade rolls for the complete effect.  

Tuna Casserole
2 cans tuna (preferably packed in oil), undrained
1 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 cup chopped green onions
2 small cans chow mein noodles
2/3 cup evaporated milk
2 cans cream of mushroom soup

Combine tuna, celery, green pepper, green onions, and noodles.   Heat milk and soup together and pour over other ingredients.   Toss lightly.   Place in ungreased 13x9 pan and bake 25 min. at 375.

Lemon Jello Salad
2 pkg. lemon jello salad
1 small can crushed pineapple
6 Tbsp. sugar
1/2 cup grated Cheddar cheese
1/2 cup chopped pecans
1 cup Cool Whip
1 cup mini marshmallows

Dissolve jello in 3 cups hot water (no cold water).   Heat pineapple and sugar until boiling for 1 minute.   Put in marshmallows.   Stir until marshmallows melt.   Set in refrigerator until about firm.   Fold in Cool Whip, nuts, and cheese.   Molds beautifully.   If using a Tupperware mold, you can "grease" it with mayo first for easy removal!

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