@epc.updtes: Mzee Magala 🤣🤣

EPℹ️C UPD🅰️TES

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Region: UG

Monday 12 October 2026 04:43:12 GMT

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Ssekandi Lawrence :

mzee Magala is straight forward

2026-10-14 10:11:42

1

Henry kiwanuka :

Good defensive mechanism muzei magala

2026-10-13 08:52:59

32

jess :

nze ku magala kwesiva dear🤣🤣🤣

2026-10-16 11:28:20

36

Lukabwe George :

Mzeyi magala juuuu

2026-10-12 09:26:30

68

mayinja yasin :

Elyo ekkubo lyokute ddungi Mzeei.magala❤️❤️📿🙏

2026-10-12 15:00:21

38

Juwa Uganda :

Respect muzeyi Magara

2026-10-12 08:55:02

53

Gentleman :

tribalism

2026-10-18 18:45:02

8

mukalakasa. owe fumbe :

Magara mutufuuuuuu

2026-10-12 05:37:43

27

ELEGANT NAILS Ug :

ndi munyankole naye nange sijaja wange jaja wa bahima boka but he is my president

2026-10-20 19:54:47

5

lukenge Charles :

museveni tayinza kuba jaaja wange nange

2026-10-16 07:08:45

18

Trevor :

he will never disappoint us bagandas

2026-10-13 11:14:35

19

Engineer Ronnie :

Nnge sijaaja wange period

2026-10-12 17:57:22

12

Henryco ug :

thanks you taata magala

2026-10-12 11:30:01

17

Ssegonja Kibalama :

magala gwe wange

2026-10-12 12:36:34

19

Omwana w'omwami :

Magala mutuufu

2026-10-12 06:59:02

8

KIWEDDE :

😩😩😩NZE BA JAJJA BANGE MBAMANYI 🤣🤣🤣

2026-10-12 16:05:34

7

Christos tzolis :

magala jujujujujuju

2026-10-12 08:03:59

6

Dr michael :

Mutuufu nnyo m7 ali kubibye

2026-10-12 05:58:01

8

mulangira suuna ebusunju :

awo muzei tuli wamu teri muntu atasosola

2026-10-12 14:07:39

6

Peter Ssali :

omanyi abantu tebagala mazima 😆😆

2026-10-12 07:15:58

4

Baby wa mummy :

kumagala kwesiva taata😂😂

2026-11-13 05:38:51

1

Aminah Namuwonge :

Museveni yeddira ki?

2026-10-14 19:42:49

1

faizojr :

awo data akola🤣🤣

2026-10-12 18:58:07

4

Bennah :

Magala jjuuuu

2026-10-12 15:47:45

4

OmulungiTonny01 :

🤣🤣

2026-10-13 13:28:11

1

To see more videos from user @epc.updtes, please go to the Tikwm homepage.

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@kalejunkie NOT YOUR GRANDMA’S TUNA CASSEROLE. Think of this as the grown-up version, and it’s SO much better than the tuna casseroles you remember eating as a kid. We’re talking creamy, cheesy pasta, sautéed mushrooms, and a crispy Parmesan panko topping that takes the whole thing to another level and makes it fit for your holiday table. And good tuna makes all the difference, which is why I’m using @Wild Planet Foods Skipjack Tuna. It’s sustainably pole-and-line caught, hand-cut, hand-packed, and cooked only once in the can to preserve its natural juices and Omega-3s. It’s cozy, comforting, and honestly, such a good addition to your holiday spread if you want to switch things up a little. TRUST. 12 ounces short pasta of choice 2 tb extra virgin olive oil 8 ounces cremini mushrooms, sliced 1 large shallot, finely diced 3 cloves garlic, minced 2 tb unsalted butter 1 tsp dried thyme 1 tsp smoked paprika 1/2 tsp crushed red pepper flakes 2 tb all-purpose flour 2 cups whole milk 1/2 cup low-sodium chicken broth 1 cup freshly shredded sharp white cheddar 1/3 cup freshly grated Parmesan 1 cup frozen peas 2 (5-ounce) cans Wild Planet Skipjack Tuna, drained 1 tb fresh lemon juice 1 tsp kosher salt 1/2 tsp black pepper Crispy Parmesan Panko Topping 3/4 cup panko breadcrumbs 2 tsp Italian seasoning 2 tb extra virgin olive oil 1/4 cup freshly grated Parmesan 2 tb fresh parsley, chopped Zest of 1 lemon Cook the pasta in salted water for 2 minutes less than the package directions. Drain and set aside. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the mushrooms and cook for 3–5 minutes, stirring occasionally, until golden brown. Reduce heat to medium, add the shallot and butter, and cook for 2 minutes. Add the garlic and cook for another 30 seconds. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly pour in the milk and chicken broth, stirring constantly. Add the thyme, smoked paprika, red pepper flakes, salt, and black pepper. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens slightly. Reduce heat to low and stir in the cheddar and Parmesan until melted. Add the peas, cooked pasta, and lemon juice. Gently fold in the Wild Planet tuna, keeping some larger pieces intact. If the sauce is too thick, add a splash of milk. In a small bowl, combine the panko, Italian seasoning, olive oil, and Parmesan. Sprinkle evenly over the pasta. Broil about 6 inches from the heat for 1–3 minutes, watching closely, until the topping is golden brown and crispy. Remove from the oven and finish with fresh parsley and lemon zest. Serve warm. #wildplanetfoods #wildplanetrecipe #sustainableseafood #wildplanetpartner

@kalejunkie NOT YOUR GRANDMA’S TUNA CASSEROLE. Think of this as the grown-up version, and it’s SO much better than the tuna casseroles you remember eating as a kid. We’re talking creamy, cheesy pasta, sautéed mushrooms, and a crispy Parmesan panko topping that takes the whole thing to another level and makes it fit for your holiday table. And good tuna makes all the difference, which is why I’m using @Wild Planet Foods Skipjack Tuna. It’s sustainably pole-and-line caught, hand-cut, hand-packed, and cooked only once in the can to preserve its natural juices and Omega-3s. It’s cozy, comforting, and honestly, such a good addition to your holiday spread if you want to switch things up a little. TRUST. 12 ounces short pasta of choice 2 tb extra virgin olive oil 8 ounces cremini mushrooms, sliced 1 large shallot, finely diced 3 cloves garlic, minced 2 tb unsalted butter 1 tsp dried thyme 1 tsp smoked paprika 1/2 tsp crushed red pepper flakes 2 tb all-purpose flour 2 cups whole milk 1/2 cup low-sodium chicken broth 1 cup freshly shredded sharp white cheddar 1/3 cup freshly grated Parmesan 1 cup frozen peas 2 (5-ounce) cans Wild Planet Skipjack Tuna, drained 1 tb fresh lemon juice 1 tsp kosher salt 1/2 tsp black pepper Crispy Parmesan Panko Topping 3/4 cup panko breadcrumbs 2 tsp Italian seasoning 2 tb extra virgin olive oil 1/4 cup freshly grated Parmesan 2 tb fresh parsley, chopped Zest of 1 lemon Cook the pasta in salted water for 2 minutes less than the package directions. Drain and set aside. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the mushrooms and cook for 3–5 minutes, stirring occasionally, until golden brown. Reduce heat to medium, add the shallot and butter, and cook for 2 minutes. Add the garlic and cook for another 30 seconds. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly pour in the milk and chicken broth, stirring constantly. Add the thyme, smoked paprika, red pepper flakes, salt, and black pepper. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens slightly. Reduce heat to low and stir in the cheddar and Parmesan until melted. Add the peas, cooked pasta, and lemon juice. Gently fold in the Wild Planet tuna, keeping some larger pieces intact. If the sauce is too thick, add a splash of milk. In a small bowl, combine the panko, Italian seasoning, olive oil, and Parmesan. Sprinkle evenly over the pasta. Broil about 6 inches from the heat for 1–3 minutes, watching closely, until the topping is golden brown and crispy. Remove from the oven and finish with fresh parsley and lemon zest. Serve warm. #wildplanetfoods #wildplanetrecipe #sustainableseafood #wildplanetpartner

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