Seafood tetrazzini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Finely chopped onion |
| 2 | tablespoons | Butter or margarine |
| 10½ | ounce | Cream of mushroom soup, |
| Condensed, undiluted | ||
| ½ | cup | Water |
| 1 | cup | Elbow macaroni, cooked and drained |
| ¼ | cup | Grated Parmesan cheese |
| 1 | cup | Tuna, shrimp or crabmeat, flaked & drained |
| ⅓ | cup | Sliced ripe olives |
| 2 | teaspoons | Lemon juice |
| ⅛ | teaspoon | Dried thyme leaves |
| ⅛ | teaspoon | Dried marjoram leaves |
| ¼ | cup | Grated Parmesan cheese |
Directions
1. In a shallow, 1½-quart, heat-resistant, non-metallic baking dish, place
2 tablespoons butter.
2. Heat, uncovered, in Microwave Oven 30 seconds.
3. Add minced onion to melted butter and heat, uncovered, in Microwave Oven 2
minutes or until onion is tender.
4. Add soup, water and cooked macaroni to onions. Blend well.
5. Add remaining ingredients, except the second ¼ cup Parmesan cheese to macaroni mixture. Combine well. Sprinkle remaining Parmesan cheese on top. 6. Heat, uncovered, in Microwave Oven 10 minutes.
7. lf desired, top can be browned by placing under conventional broiler 3 minutes.