Creamed Chickaroni Casserole
|Elbow macaroni||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Frozen peas||1 1⁄2 Cup (24 tbs)|
|Canned chunk style chicken/6 1/2-ounce can tuna, drained and flaked||6 3⁄4 Ounce (1 Can)|
|French fried onions||3 Ounce (1 Can)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Canned chopped pimiento||2 Ounce, drained (1 Jar)|
Prepare macaroni according to package directions.
Drain and keep warm.
Meanwhile, in a 2-quart casserole stir milk into soup.
Stir in peas, chicken or tuna, half of the onions, cheese, and pimiento.
Micro-cook, covered, on 100% power (HIGH) about 9 minutes or till heated through, stirring once.
Stir in macaroni.
Arrange remaining onions around edge of the casserole.
Sprinkle cheese in center.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 1 1/2 minutes or till cheese is melted.