2 tbsp. butter
3 tbsp. onion, finely chopped
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. water
1 c. elbow macaroni, cooked and drained
1 c. tuna, shrimp or crab, flaked and drained
1/2 c. parmesan cheese, grated, divided
1/3 c. ripe olives
2 tsp. lemon juice
1/8 tsp. thyme leaves
1/8 tsp. dried marjoram leaves

In shallow 1 1/2 quart heat resistant, non-metallic baking dish, place 2 tablespoons butter. Heat, uncovered, on full power 30 seconds. Add onion to butter and heat, uncovered, on full power 2 minutes or until onion is tender. Add soup, water, and cooked macaroni to onions. Blend well. Add remaining ingredients, except 1/4 cup parmesan cheese, to mixture. Combine well. Sprinkle with remaining parmesan on top. Heat, uncovered, on roast for 12 minutes. If desired, top can be browned by placing under conventional broiler 3 minutes.

Serves 4.