4 oz. medium whole wheat or regular noodles
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 tbsp. butter
1 (3 oz.) pkg. cream cheese, softened
1 c. cream-style cottage cheese
1/4 c. grated Parmesan cheese
1/4 c. milk
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. dried basil, crushed
1 (7 3/4 oz.) can salmon, drained, flaked & skin & bone removed
2 tbsp. sliced pimento, drained & chopped
1 tbsp. butter
8 rich round crackers, crushed
Parsley (optional)
Tomato rose (optional)

Prepare noodles according to package directions, drain. Meanwhile in a 1 1/2 quart casserole micro-cook onion, green pepper and butter, covered on 100% power (High) for 2 to 3 minutes or until onion is tender. Add softened cream cheese to the onion mixture, stirring until melted. Stir in cottage cheese, Parmesan cheese, milk, prepared mustard, Worcestershire sauce and basil. Add the cooked noodles, salmon and pimento to mixture. Then toss well to coat. Turn into a 10 x 6 x 2 inch baking dish. If desired cover and refrigerate for 3 to 24 hours. Prepare topping by micro-cooking butter, uncovered on 100% power (High) for 30 to 40 seconds or until melted. Toss with crackers. Sprinkle cracker mixture around outer edge of noodle mixture. Micro-cook, uncovered, on 100% power (High) for 12 to 15 minutes or until heated through, rotating the dish once. If desired, garnish with parsley and a tomato rose. Serves 6.