Hot Macaroni Salad
This dish, with a salad and garlic toast, makes a family favorite meal. It is cooked at a temperature comparable to the way it would be cooked conventionally. For example, Medium-high power (70%) is like a 350 degree conventional oven. Also, chicken or turkey may easily be substituted for the tuna. For a special treat, add 1/2 cup sliced almonds, 1/8 teaspoon thyme and 1/8 teaspoon marjoram.
2 cups cooked, drained macaroni
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped green onions including tops
1/2 cup finely chopped celery
1/4 cup chopped pimientos
1 can (6 oz.) sliced mushrooms, drained
1 can (4 oz.) chopped mild green chilies
1 can (10 3/4 oz.) condensed. cream of mushroom soup
2 teaspoons lemon juice
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup grated low fat cheddar cheese
1 can (6 oz.) tuna in water, drained
1/8 teaspoon paprika
1/3 cup crushed cracker crumbs
Place macaroni in large mixing bowl. Cook onion, green pepper and celery, covered, in microwave casserole for 1-3 minutes on High power (100%). Add pimientos, mushrooms and chilies. Mix vegetables and all other remaining ingredients, except for paprika and crumbs, with macaroni. Put in 8 x 12 inch casserole, partially covered. Microwave for 20-30 minutes on Medium-high power (70%) until bubbly hot. Sprinkle with cracker crumbs while standing.