Prep 15 mins
Cook 30 mins
The Lenten pretzel is an ancient Christian tradition. The early Roman Christians observed a strict fast during Lent, not eating any foods derived from animals. Even such staples as butter, eggs, milk, cheese and cream were forbidden. Therefore a special bread was created made only of flour and water and shaped to resemble two arms folded in prayer. It was called bracellae or little arms and today has come to be known as the pretzel. It is still traditional in many nations in Europe to eat pretzels during the Lenten season and there is a growing movement in the U. S. to revive this lovely custom. Make this easy casserole and review the place of the pretzel in Easter history!
- 1 1⁄2 cups pretzel crumbs
- 2 (7 ounce) canssolid pack tuna, drained and broken into pieces
- 1 cup canned peas, drained (may used thawed frozen peas)
- 1 (4 ounce) can mushroom stems and pieces, drained (may use fresh sauteed mushrooms)
- 1 cup milk
- 1 (10 ounce) can condensed cream of mushroom soup
- To make pretzel crumbs, place hard, twisted pretzels is a heavy plastic bag. Close the bag and crush the pretzels with a rolling pin or heavy skillet to a consistency of wheat grains.
- Cover bottom of a 1-1/2 quart glass baking dish with half of the crumbs. Spread half of drained, broken tuna over crumbs. Cover tuna layer with half of peas and half of mushrooms. Add half of mushroom soup which has been mixed with milk.
- Repeat layers with remaining ingredients, reserving three tablespoons of crumbs to sprinkle over the top.
- Bake in a preheated 350 degree F. oven for 30 minutes. Serve hot.