Lent is a season in the Catholic Church where the faithful are asked in a special way to practice self-control through fasting. “We are called not only to abstain from luxuries during Lent, but to a true inner conversion of heart as we seek to follow Christ’s will more faithfully,” writes the US Catholic Bishops. 

On Ash Wednesday and all the Fridays in Lent, including Good Friday, the Church asks those aged 14 and older to abstain from eating meat. We rounded up some favorite meatless meals from the Glenmary family to share with you this Lenten season. Enjoy!

PASTA PRIMAVERA

by Brother Curt Kedley

• 16 ounces linguine
• ½ cup of margarine
• ¼ cup olive oil
• 4 green onion, thinly sliced
• 4 cloves garlic, minced
• 4 small carrots, sliced
• 3 tomatoes, chopped
• 2 cups of broccoli flowerets
• 1 ½ cups of mushrooms
• 1 teaspoon basil
• Salt and pepper to taste.

Instructions:

• Cook the linguine until tender
• Heat margarine and oil in a large skillet.
• Cook onion and garlic until tender
• Add vegetables and spices. Cook until crisp. Enjoy!

SWEET POTATO CASSEROLE

by Sister Darlene Presley, Glenmary Sisters

Main Casserole:

• 3 cups sweet potato, peeled and cooked (boiled or baked)
• 1 cup white sugar
• 1 cup evaporated milk
• 1 stick butter
• 2 eggs
• ½ tsp salt
• 1 tsp Sherry
• 1 tsp butter flavoring

Topping:

• 1 cup brown sugar
• 1 cup chopped nuts**
• 1/3 cup flour
• 1 stick butter

Instructions:

• Combine all main casserole ingredients in a large bowl. Beat until fluffy. Pour into a greased 13×9 baking dish.
• Combine sugar, nuts, and flour. Evenly distribute on top of the casserole. Melt butter and drizzle over topping.
• Bake at 350 for 35 minutes.
• **If allergic to nuts, toast oatmeal instead. Spread 1 cup oatmeal on a cookie sheet and bake for 5-10 minutes.

TUNA BAKE

from the Glenmary Farm

• ¼ diced green pepper
• 1 cup sliced celery
• ⅔ cup medium onion, chopped
• 1 ½ tbsp butter
• 1 can cream of mushroom soup
• ½ cup milk
• 1 cup shredded cheese
• ½ cup mayonnaise
• 8 oz noodles, cooked and drained
• ¼ cup chopped pimento
• 1  9 ¼-oz can of tuna

Instructions:

• Melt butter in a large skillet or saucepan. Add green pepper, celery, and onion and cook for 5 minutes.
• Blend together soup and milk; add and heat through.
• Add cheese; heat and stir until cheese melts.
• Combine noodles, tuna, mayonnaise, and pimento.
• Pour cheese sauce over; mix.
• Pour into a greased casserole pan. Bake at 400 degrees for 30 minutes or until hot and bubbly.

INSTANT POT POTATO SOUP

by Laney Blevins, Glenmary Communications Team

• 8 cups of potatoes, peeled and chopped
• 4-6 cups of vegetable broth (enough to cover the potatoes)
• 3 cups of grated cheddar cheese
• One 8-oz package of cream cheese (room temp)
• 1/3 block of Velveeta (10-11oz)
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tbsp paprika
• Salt and pepper to taste

Instructions:

• Place chopped potatoes in an instant pot.
• Just cover or go to fill the line with vegetable broth. (Just cover will give a thicker soup.)
• Add salt, pepper, onion powder, garlic powder, and paprika. Stir to combine.
• Place the lid on the instant pot. Set to sealing and cook for 8 minutes.
• When the timer goes off, let it sit for 2 minutes, then turn the valve from sealing to vent.
• Meanwhile, melt the cheeses in a sauce pan.
• When venting is done, add in the melted cheeses and mix well.
• Garnish with cheese, green onions, and sour cream if desired.

HASH BROWN EGG BAKE

from the Glenmary Farm

• 1 bag frozen cubed hash browns
• 12 oz shredded cheddar cheese
• 16 eggs
• 2 cups milk
• 1 tsp salt
• Paprika to taste

Instructions:

• Place hash browns in a greased 9×13 pan.
• Sprinkle half the cheese over the hash browns.
• Combine eggs, milk, and salt. Pour over the hash browns.
• Sprinkle with paprika.
• Bake, uncovered at 350 degrees for 75 – 90 minutes. Top with cheese.