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SEAFOOD TETRAZZINI 2 Tbsp. butter or margarine 3 Tbsp. finely chopped onion 1 (10 oz.) can condensed cream of mushroom soup, undiluted 1/2 c. water 1 c. elbow macaroni, cooked and drained 1/4 c. grated Parmesan cheese 1 c. flaked, drained tuna, shrimp or crab meat 1/3 c. sliced ripe olives 2 tsp. lemon juice 1/8 tsp. dried thyme leaves 1/8 tsp. dried marjoram leaves 1/4 c. grated Parmesan cheese In a shallow 1 1/2 quart heat resistant, nonmetallic baking dish, place 2 tablespoons butter. Heat, uncovered, on Full power 30 seconds. Add minced onion to melted butter and heat, uncovered, on Full power 2 minutes or until onion is tender. Add soup, water and cooked macaroni to onions. Blend well. Add remaining ingredients, except the second 1/4 cup Parmesan cheese to macaroni mixture. Combine well. Sprinkle remaining Parmesan cheese on top. Heat, uncovered, on Roast for 12 minutes. If desired, top can be browned by placing under conventional broiler 3 minutes. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |