|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Cooked beef/Lamb||1 Cup (16 tbs) (Diced)|
|Canned red kidney beans||8 Ounce, drained and rinsed (1 Can)|
|Canned tomatoes||8 Ounce (1 Can)|
|All purpose flour||2 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Hot cooked noodles||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
1. In a 1 quart casserole with lid, combine green onions, celery and butter or margarine. Microwave at 100% (high)2 to 3 minutes or until tender.
2. Stir in meat, beans, tomatoes and paprika. Cover and microwave at 100% (high)4 minutes or until boiling around edges; stir well. Cover and microwave at 30% ( medium low ) 6 to 8 minutes or until heated through.
3. In a small bowl, stir flour into sour cream until blended. Stir 1/4 to 1/2 cup hot casserole liquid into sour-cream mixture; stir mixture into casserole. Microwave at 30% ( medium low ) 2 minutes or until heated through; stir after 1 minute. Do not boil.