Macaroni Sautecasseroles, cheese/eggs, main dish, microwave 2 cup uncooked elbow macaroni (or 8 oz box of elbow macaroni) 1/2 cup finely chopped onion 1/2 cup finely chopped green pepper 1 clove garlic, peeled and crushed 1/2 cup vegetable oil 20 oz can tomato juice 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoon worcestershire sauce 1. In a 1 1/2-quart, heat-resistant, non-metallic casserole, place vegetable oil, macaroni, onion, green pepper and garlic. Heat, uncovered, in Microwave Oven 5 minutes or until macaroni turns slightly yellow. Stir occasionally. Set aside. 2. In a 1-quart, heat-resistant, non-metallic measuring cup, heat tomato juice, uncovered, in Microwave Oven for 6 minutes or until tomato juice comes to a boil. 3. Add salt, pepper and Worcestershire sauce to tomato juice. Stir to combine. 4. Pour tomato juice mixture into macaroni mixture. Heat, uncovered, in Microwave Oven 13 minutes or until macaroni is tender. |
