Dear friend, Cookie Montenegro, taught me this tuna recipe way back in 1987, when we used to live in Kabankalan. But it is only recently that I had the chance to ask her, for an update on this scrumptious casserole. Very easy and can be assembled in a whiz!!!

2 meduim cans tuna in oil (drained)
2 cans Campbell's mushroom soup
1/2 cup bell peppers or pedada (diced)
1/2 cup pimentos morones (diced)
1/2 cup celery (diced)
1/2 cup white onions (diced)
1 cup fresh or evaporated milk
1 cup grated cheese (topping)
1 pack (250 grams) fettucini or linguini
Salt & white pepper to taste

Procedure

Cook pasta as per directions. Drain and set aside.

In a big bowl incorporate together all the other ingredients, except for the pasta and cheese.

Throw in the cooked pasta and mix well with the rest of the ingredients and season to taste. Arrange in an ovenware and top with the grated cheese.

Bake in the oven in medium heat until it starts to bubble on the sides. Turn off and serve.

Tips:
- Adding fine bread crumbs on top of the cheese will give it a nice “au gratin” finish
- Serve with french bread or any country bread.
Again, may I reiterate that a bottle of light Chardonnay or Riesling wine will go very well
Scatter chopped almonds all over the top, just before you serve.

Enjoy your Cookie's Tuna Casserole, and a big hug from the Red Hot Mama!!!