That's Some Kind of Tuna Casserole

1. Boil water in medium-size pot, add pasta, cook 2/3 of recommended time, drain, set aside. Pre-heat oven to 350F. 2. Heat oil in large skillet over medium high heat. Add onion, cook till translucent. Add chili powder, lemon juice & cider vinegar, stir. 3. Then to skillet add the mushroom soup, milk, pimiento, capers and stir all till bubbling over medium heat. Remove from heat, set aside. 4. In large mixing bowl, combine tuna, pasta and cheese. Two forks work well for stirring this all together. 5. Coat an 8x8" (2 qt.) baking dish with cooking spray. To the baking dish, add about 1/2 of the tuna/pasta/cheese, then top that with 1/2 the skillet mixture, then other 1/2 tuna followed by other 1/2 skillet mix. 6. Heat butter till melted, add breadcrumbs immediately, stir. Distribute buttery breadcrumbs over top of mixture in baking dish. You do not need to perfectly cover entire top surface of the casserole. 7. Baking dish goes in oven at 350F for 25 minutes. 8. Optional step to help casserole hold together when slicing, also enhances the flavor: cover with foil and let casserole firm up in fridge for about an hour. At dinner time, re-heat at 300F for 15-20 minutes. 9. Serve to applause and fireworks.