Tuna Roni Casserole

Not necessarily Filipino, but our mom used to make this even back home and we loved it. Now even her grandkids like it too!


2 T butter

1 onion, minced

1 small red pepper, chopped

1 small green pepper, chopped

1 lb elbow macaroni or penne

2 cans cream of mushroom soup

1 can fresh milk (mushroom soup can amount)

2 cans tuna chunks

2 c grated cheese, divided

salt to taste


Saute onion, red and green peppers in butter. Set aside. Boil  pasta, drain and place in a large bowl. Add sautéed mixture, soup, milk, tuna and half of cheese. Mix well. Season to taste. Place in casserole and sprinkle the rest of cheese on top. Bake at 425 degrees for 15 – 20 mins. Leftovers freeze well.

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