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1
To cook macaroni: Place in 3-quart casserole:
6
cups very hot tap water
Cover. Touch Preset Recipes, number 4 to select TUNA MACARONI and
then touch Start/Touch On.
2
At pause, add:
2
cups elbow macaroni
1
teaspoon salad oil
Do not cover. Touch Start/Touch On.
3
At end, drain macaroni and set aside in the casserole.
Combine in bowl:
1
can cream of celery soup
½
cup milk
½
cup nonfat sour cream
Add to macaroni in casserole:
Soup/milk/sour cream mixture
1
6½-ounce can solid white water packed tuna fish, drained and
flaked
1
cup frozen peas
1
cup shredded Cheddar cheese
Salt and pepper to taste
Stir together until well mixed. Cover. Touch Start/Touch On.
4
At end, stir again.
Serve with fresh carrot sticks, tossed salad and dinner rolls.
1
Place in 2½-quart casserole:
1
pound peeled baking potatoes, cut into eighths and thinly sliced
1
14½-ounce can diced tomatoes
2
teaspoons minced garlic
1
teaspoon thyme leaves
Cover. Touch Preset Recipes, number 5 to select GARDEN MEDLEY and
then touch Start/Touch On.
2
At pause, stir well and add:
1
16-ounce package frozen stir fry mixed vegetables
2
cups thinly sliced summer squash
Re-cover. Touch Start/Touch On.
3
At end, sprinkle top with 4 ounces shredded Cheddar cheese.
Serve with spinach salad and chilled melon.
4. tuna macaroni
5. gardEn mEdlEy
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