This is one perfect dish that I always love to make. Whenever I ran out of idea, this serves as a saviour and it comes out a winner all the time. Going back to work and I am early 40’s, I needed to make meals that are easy to make and likewise healthy. I love that its creamy yet its light and easy to digest. I remember I started to make this on the first year of our life here in Singapore. It also marked the learning process that I will soon discover and from then on I never stopped. I have great passion on discovering what will be my family’s greatest favorite ever..dishes that they will never forget and remind them of our family. Why do I talk this way..I am so silly.. it’s just that everyday I see my kids and they are growing so fast. My son is already in college and now my daughter is about to enter a new phase in life..she’s gonna enter secondary level and if I could only turn back the hands of time. Of course I can’t. you can’t and nobody can… is there anyone here who can?.. lol!
Anyway I remember these things while on journey and still I am in my greatest journey ever..the journey of baking, cooking and writing… Sometimes, in the middle of the night I can’t get to sleep so my therapy is my kitchen..do something which is worth of my sleep. For this recipe I learned that: a cup of sour cream could also be a 3/4 cup of fresh milk with a tbsp of vinegar.
Do not put oil when you boil water for pasta..just add salt.Do not rinse pasta
just drain the water used for boiling or cooking the pasta.The tendency when you rinse with water,you lost the flour content which makes pasta thick and yummy.Do not put oil cause when you put the sauce,it will not absorb the sauce.pasta will be slippery and will not absorb the creamy taste of your sauce.
Part of my journey is getting messages from people all over the globe which I treasure a lot. Below is a short message from someone who happened to find my place in blog land.I can only write and post if time permits me and honestly I wish I have all the time in the world to just bake,cook and write.I do these for my children.I want them to remember me when I’m gone.. the food, the stories and the greatest love I have for them.I do get messages from others around the globe but I am more happy when..at least someone remembers our country,Philippines..its people, culture and food.
Thank you so much for sharing this recipe! I love both cake and a good flan, so this will be a winner, for sure! Actually, Im glad I found your blog, because I’ve had the opportunity to visit the Philippines three times (Manila & Cebu City and once to Bohol), and I LOVE the country, its people, culture and food. Now, through your efforts, I can learn more about Filipino foods and make them myself. Thanks again for everything you do in sharing wonderful things in this blog! TED El Campo, Texas USA
Thank you.. thank you Ted.. and now for the recipe.
3 cans tuna flakes in water, drained
1 pack 500 grams macaroni
1 medium onion chopped
1 can whole mushroom, sliced
1 can (10 ounce) cream of mushroom soup
2 cans fresh milk ( mushroom can as measuring cup )
1/4 cp flour
1 cup sour cream
1/2 cup butter, melted, divided
1/4 cup bread crumbs
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp sugar
- Boil macaroni until just cooked, do not overcook because it will be baked.
Now in a bowl, put the cream of mushroom and milk together.
Whisk well until fully combined and no lumps
Divide butter into two, take the first half
Heat a pan, put a little oil and butter, sauté onion until translucent
Add sliced mushrooms and sauté for about 2 minutes. Heat off. Set aside.
Using the same saucepan, put a little oil and put the 2nd half of butter
While the butter is melting, put the flour, whisk or stir well until it seems pastelike
Slowly put the creamy mushroom milk mixture. Keep on stirring while cooking on low fire. note:mixture should be thick but not so thick and not so thin
Put salt, pepper and sugar. Heat off.
Next, in a big bowl or saucepan, combine cooked macaroni, onion and mushroom mixture, tuna, mushroom soup milk mixture and sour cream.
Stir well until combined and put in a baking dish. Cover with aluminum foil and bake for 30 minutes at 350 or 180. Remove aluminum foil and sprinkle cheese on top.Bake for another 10 to 15 minutes or until cheese melted.
As you can see, its thick and creamy and I know you wont turn your back.. it’s a great temptation and its fine..you can indulge and enjoy. I made 2 cups of Mornay sauce and pour all of it on top..I cant describe the thrill..of eating…oh my..
Oh this chunk of goodness might be a mistake cause im trying to stay away from dairy but tonight I will give in to the pleasure..yummy creamy cheesy milky with tuna,mushroom and macaroni..its now or never..
How can I ever get this out of my mind.. the recipe that made me famous to my children. ..lol! It’s just a chunk of memory and I know it will go a long long way. Lets eat, lets giggle and let’s be merry! Have a great week to all.
Moving on, I am happy that my Filipino Custard Cake is being featured this week at Hearth and Soul by Swathi. I told you about Swathi and her place in my last post. Hers is such a comfort zone and you know I live in Singapore and I love Indian Food.. Thank you Swathi, I truly felt honored that you liked my cake.
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