This seafood casserole combines some of our favorite things – shrimp, crab, tuna, rice. Yum. It’s great for a family meal, but good enough for company, too.
Ingredients
100 g tuna fillet, cut into chunks
100 g squid, ink sac removed then sliced
5 pc shrimp, shelled, tails intact
1/2 Tbsp calamansi juice
1/4 tsp salt
1/8 tsp pepper
1/4 cup milk, evaporated (370mL) 1/2 pc chicken bouillon cube
1 pack Elbow Macaroni (200g), cooked
2 Tbsp oil, for sautéing
1/4 cup button mushroom, canned, sliced
1/2 cup celery, sliced
1/4 cup bell pepper, red, diced
1 pouch Italian Style Spaghetti Sauce (250g)
1/4 cup green peas, frozen, cooked
salt, to taste
3 Tbsp breadcrumbs
2 Tbsp parmesan cheese, grated
1/4 cup margarine
Preparation
1. Sprinkle fish, squid and shrimps with calamansi juice, salt and pepper. Set aside.
2. Heat milk and chicken bouillon cube until bouillon cube is dissolved. Combine with Elbow
Macaroni. Set aside.
3. Sauté mushrooms, celery, bell pepper and seafood in oil for 5 minutes. Add Italian Style
Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with Elbow Macaroni.
Transfer into greased 13 x 9-inch pan.
4. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated
oven at 350’F for 20 minutes.
