Microwave Tuna N Chips Recipes

Steps:

• In a small bowl, combine the first six ingredients; mix well. In a large bowl, combine noodles, tuna, celery and onions. Stir in the sour cream mixture. Spoon half into a greased 2-qt. microwave-safe dish; top with half of the zucchini. Repeat layers. , Microwave, uncovered, on high for 4-6 minutes or until heated through. Sprinkle with cheese and tomato. Microwave, uncovered, 1 minute longer. Let stand for 3 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook boxed macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Drain macaroni and return to the pot. Add butter, milk, and cheese sauce package; mix until well combined. Stir in condensed soup, tuna, corn, peas, celery, and onion. Transfer to a microwave-safe casserole dish. Level the mixture out and spread crushed crackers on top.
• Microwave on high until the edges are bubbling, 7 to 10 minutes.

Steps:

• Crush chips and place half in greased 2-qt. baking dish. Arrange tuna over chips. Top with asparagus and the remaining chips. Combine sauce ingredients and pour over top. Sprinkle with cheese and almonds. , Bake, uncovered, at 325° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.

Steps:

• Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
• Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
• Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
• Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
• Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.