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 ~ Month / Year ~ Courtesy of ChickenoftheSea.com We try to do meatless several times a week in our home. It's always challenging finding a great dish that will feed a large family and will be acceptable to our many picky eaters. I recently found this recipe. It was a big hit. It's very easy to make, and can feed a crew. Since many Christians are now celebrating Lent and some are abstaining from meat, I thought this would be a good entry this month. The recipe below says it will feed 8-10. I would say 6-8. We doubled the recipe and had leftovers, but not that much (family of 11). Ingredients: 6 Tablespoons butter 1/3 cup all purpose flour 2 1/2 cups low-fat milk 1/2 teaspoon ground pepper 1 (12-oz.) can drained Chicken of the Sea Chunk Light Tuna in Spring Water 2 cups frozen peas with carrots, thawed 3 cups garlic mash potatoes (homemade, refrigerated or frozen), heated Fresh dill (garnish) Directions: Preheat oven to 375?F. In medium saucepan, melt butter. Over medium heat, gradually whisk in flour; cook until smooth and light golden color. Slowly whisk in milk to make a white sauce; add pepper. Stir constantly until sauce has thicken and heated through; remove from heat. Gently fold and stir in Chicken of the Sea Tuna into white sauce. Pour tuna mixture into a greased 9-inch round deep casserole dish. Layer the peas and carrots over tuna mixture. Evenly mound the hot mashed potatoes over peas and carrots; cover the whole surface. Bake, uncovered, for 25 to 30 minutes or until hot and bubbly and the tips of the potatoes are golden brown. Makes 8 to 10 servings. Editor's Note: If you are pressed for time and/or don't want to make the white sauce from scratch, you could substitute 2 cans of cream of mushroom or cream of celery soup. |