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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.

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