Fiesta Seafood Casserole

WHAT 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.