FIESTA SEAFOOD CASSEROLE

YOU WILL NEED 200 g DEL MONTE Elbow Macaroni, cooked 100 g fresh tuna fillet, cut into chunks 100 g squid, ink sac removed then sliced 5 pc (75 g) shrimps, shelled with tails intact 1/2 tbsp calamansi juice 1/4 cup evaporated milk 1/2 pc chicken bouillon cube 1/4 cup canned button mushrooms, sliced 1/2 stalk celery, sliced 1 pc small red bell pepper, diced 1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce 1/4 cup frozen/cooked green peas 3 tbsp breadcrumbs 2 tbsp grated Parmesan cheese 1/4 cup margarine
HERE'S HOW 1 SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside. 2 HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with DEL MONTE Macaroni. Set aside. 3 SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add DEL MONTE Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes.
Serves 12 High in Vitamin C – helps fight common infection.