4 oz. spaghetti
1 can cream of Cheddar cheese soup
6 drops Tabasco
1/2 c. milk
1/3 c. onion, diced
1 (5 oz.) can chicken or 1 (7 oz.) can tuna
1 c. or 4 oz. Cheddar cheese, shredded
Paprika

Cook the spaghetti uncovered in 6 cups of water and 1 teaspoon salt. Water should be at a rolling boil before the spaghetti is added. Cook on the range until tender. (Spaghetti takes as long to cook in the microwave because water cooks the slowest).

Then combine the cooked spaghetti, soup, milk, Tabasco, chicken and onions and place in a 1 1/2 quart casserole dish that has been well oiled.

Cook in the microwave oven on full power for 2 minutes. Stir and recover the food. Cook for 2 more minute on full power. Refrigerate. The next day cook the casserole for 3-4 minutes on full power. Sprinkle with cheese and cook on level 5 for 1-2 minutes or until the cheese is melted. Sprinkle the top lightly with paprika before serving.