BRUNSWICK^® ULTIMATE TUNA CASSEROLE

Ingredients

• 1 can BRUNSWICK^® FLAKED TUNA in WATER, drained
• 1 pkg. pasta macaroni 250g, cooked and drained
• 1 tbsp. vegetable oil
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1 cup pimento, diced
• 1 cup tomatoes, diced
• ½ cup tomato sauce diluted with water to make ¾ cup
• 3 tbsp. ketchup
• ½ tsp. salt
• Black pepper to taste
• ½ can peas and carrots, drained
• 1/8 tsp. cayenne pepper
• Juice of ½ lime
• 1 cup mozzarella cheese, grated
• Hot Sauce (optional)

Directions

1. 1Bring a large pot of lightly salted water to a boil. Add macaroni and cook according to packaging directions; drain and set aside.
2. 2In a skillet over medium heat, add oil, onion, garlic, celery, pimento and tomatoes and sauté for 4 minutes. Add tomato sauce, ketchup, ½ of the cheese, salt and black pepper. Stir over low heat. Add peas, carrots and cayenne pepper.
3. 3In a separate bowl mix BRUNSWICK^® FLAKED TUNA with lime juice and add into the sauce mixture. Let it simmer for five minutes; Mix with cooked macaroni. Add a dash of hot sauce if desired.
4. 4Add pasta to a greased pie dish and cover with ½ cup cheese and bake in a 375°F, preheated oven for about 20 minutes or until the top is nicely browned.