Reuben Dip and Dad’s Original Tuna Casserole

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As we begin the Lenten season, with St. Patrick’s Day celebrations in the mix, I have selected a couple of recipes that would fit both observances! These are both easy to make and bring along to any celebration or church pot luck!

Reuben Dip by Adele Rabalais Chestovich

10 Ounces Corn Beef Deli Style-Chopped
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Shredded Swiss Cheese
1 Cup Mayonnaise or Thousand Island Dressing
16 Ounces Sauerkraut, Rinsed and Dried

Combine all ingredients. Bake at 350 degrees in a 9×13 inch dish for 30 minutes or until bubbly.

Dad’s Original Tuna Casserole by Jill Scandridge

2 Teaspoons Butter
1 Onion, Chopped
2 Teaspoons Flour
1/2 Cup Milk, or As Needed
1 Tablespoon Nature’s Seasoning
6 Cups Broad Noodles, Boiled For 6 Minutes, Drained
1 Large Can of Tuna In Water, Drained
2 Cups Mozzarella Cheese, Shredded
2 Cups Sharp Cheddar Cheese, Shredded
1 Box Frozen Bird’s Eye Peas
2 Tomatoes, Sliced

Preheat oven to 350 degrees. To make a white sauce, sauté’ onions in butter, until soft. Add flour to make a paste. Add milk, and keep it a runny consistency. Add Nature’s Seasoning. In a large mixing bowl, combine tuna, hot noodles, cheeses and white sauce. Mix together and add peas. Split between two sprayed 9×13 inch casserole pans. Slice tomatoes on top of casserole. Bake until crispy top, about 30 to 45 minutes.

Avoyelles Parish cookbooks, compiled by several organizations, are available in our gift shop located at the ACT Office, 8592 Highway 1, Suite 3 in Mansura. These selected recipes are from Pages of “Time! Cookbook”, available for $5.00. We ship books for cost of book plus $5.00 for postage and handling. Call (800) 833-4195 or e-mail tourism@kricket.net for details.