|Elbow macaroni||8 Ounce (1 Package)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Canned cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Cottage cheese||1 Cup (16 tbs)|
|Chopped ripe olives||1⁄2 Cup (8 tbs)|
|Chopped pimento||2 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
Cook macaroni as directed in chart .
Drain and set aside.
Place bacon in a 3 qt.glass casserole dish.
Cover and microwave 4 minutes 30 seconds to 6 minutes or until crisp.
Remove bacon, crumble and set aside.
Add onion and green pepper to drippings.
Cover and microwave 2 to 3 minutes.
Stir in macaroni, crumbled bacon and remaining ingredients except sour cream.
Cover and microwave 8 to 10 minutes or until bubbly.
Stir once during cooking.
Stir in sour cream.
Serving size: Complete recipe
Calories 2109 Calories from Fat 704
% Daily Value*
Total Fat 80 g123.3%
Saturated Fat 32.7 g163.3%
Trans Fat 0 g
Cholesterol 149.1 mg49.7%
Sodium 4428.2 mg184.5%
Total Carbohydrates 267 g89%
Dietary Fiber 21.3 g85.2%
Sugars 29.1 g
Protein 69 g137.8%
Vitamin A 74.2% Vitamin C 97.5%
Calcium 60.5% Iron 46.3%
*Based on a 2000 Calorie diet