Microwave Meals

MICROWAVE STROGANOFF

2 T. butter or margarine
1 to 1 1/2 lb. of boneless beef sirloin steak, cut into thin strips
1/4 c. flour
Hoot cooked noodles
1 env. onion soup mix
2 1/4 c. water
1 (4 oz) can mushroom stems and pieces, drained
1/2 c. sour cream

Melt butter in 2-quart microwave-safe dish. Arrange meat evenly in dish. Microwave, uncovered on HIGH 6 minutes, stirring once. Remove meat with slotted spoon and keep warm. Stir flour and soup mix into drippings until blended. Gradually add water, stirring until smooth. Add mushrooms and beef. Cover and microwave on HIGH for 18 minutes, or until meat is tender and the sauce is thickened, stirring several times. Stir in the sour cream. Serve over noodles. NOTE: Can also use canned meat for this recipe.

BUSY DAY CASSEROLE

1 lb. ground beef
1 1/2 c. elbow macaroni (uncooked)
1 c. water
26 oz jar of spaghetti sauce
1 c. mozzarella cheese

Crumble beef in a 3-qt casserole dish. Microwave on HIGH for 4 to 5 minutes. Stir halfway through cooking time. Drain off grease. Mix in sauce, macaroni and water. Cook covered on HIGH for 12 to 14 minutes, until macaroni is tender. Stir and rotate halfway through. Sprinkle cheese on top of casserole. let set 4 to 6 minutes before serving.

TUNA CASSEROLE

2 C. Macaroni
2 (6 1/2 oz) cans of tuna
1 can of cream of mushroom soup
1 can cream of chicken soup
1 can peas (drain and save juice)
1 can of diced carrots (drained)

Microwave macaroni with 1 1/2 c. water in a 3-qt casserole dish for 7 to 9 minutes (until tender);drain. Add tuna, soups, peas, carrots and pea juice. Microwave on HIGH for 10 to 15 minutes; stirring every four minutes until hot.

MICROWAVE MEATBALLS

2 lbs. hamburger
1 egg (beaten)
12 soda crackers (crushed)
1 tsp. salt
1/4 tsp. pepper
2 T. milk
1/2 c. grape jelly
1 tsp mustard
1/2 c. ketchup

Mix together first 6 ingredients and form in balls. Layer into a glass baking dish. Mix jelly, mustard and ketchup; pour sauce over meatballs. Cover with plastic wrap. Cook on HIGH heat for 7 minutes, or until done.

CHICKEN CORDON BLEU

4 chicken breasts (boned)
1/2 tsp. thyme
1/2 c. butter (melted)
4 slices ham
4 slices Swiss Cheese
1 can cream of mushroom soup
2 T. flour

Flatten breasts with meat tenderizer or rolling pin. Brush with melted butter and thyme. Roll 1 slice of ham and 1 slice of cheese inside each breast. Seal with toothpicks, sprinkle with flour and drizzle with remaining butter. Microwave HIGH for 15 minutes; add soup, cover and microwave 6 to 9 minutes longer. Can be served on a bed of rice.