|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.