This recipe cooks in the microwave oven in just 10 minutes, and relies on ingredients you're likely to have on hand. We suggest cooking the noodles in a saucepan because the microwave is no faster for pasta than the rangetop.
Tuna and Noodles Parmesan
4 ounces spinach or regular medium noodles (3 cups)
1 chopped onion
2 tablespoons water
One 103/4-ounce can condensed cream of mushroom soup
One 5-ounce can evaporated milk (2-3rds cup)
1-3rd cup grated Parmesan cheese
2 teaspoons lemon juice
One 61/2-ounce can tuna, drained and flaked
One 4-ounce can mushroom stems and pieces, drained
One 2-ounce jar sliced pimiento, drained
Grated Parmesan cheese (optional) Cook noodles according to package directions; drain. Meanwhile, in a 1 1/2-quart microwave-safe casserole combine onion and water. Cook in microwave, covered, on 100 percent power (high) for 3 to 5 minutes or until onion is crisp-tender; drain. Stir soup, milk, 1-3rd cup Parmesan cheese and lemon juice into onion mixture. Fold tuna, mushrooms, pimiento and drained noodles into soup mixture.
Cook, uncovered, on high for 7 to 9 minutes or until the mixture is heated through, stirring every 4 minutes. Sprinkle with additional Parmesan cheese before serving, if desired. Makes 4 or 5 servings.
Nutrition information per serving: 363 cal., 25 g pro., 35 g carb., 13 g fat, 75 mg chol., 944 mg sodium. U.S. RDA: 15 percent vit. C, 24 percent thiamine, 22 percent riboflavin, 44 percent niacin, 28 percent calcium.