1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. milk
1/2 c. dairy sour cream
2 tbsp. chopped pimento
1 tsp. dried parsley flakes
1/2 tsp. dried minced onion
1/4 tsp. dried dill weed
1 lb. fully cooked Polish sausage, cut into 1/2 inch slices
2 c. hot cooked cork screw macaroni
2 c. thinly sliced zucchini
1/2 c. shredded Swiss cheese (2 oz.)

In a mixing bowl stir together soup, milk, sour cream, pimento, parsley flakes, onion and dill weed. Add sausage, macaroni, and zucchini; gently toss until well combined. Turn into a 2 quart casserole.

Cook, covered, on 100% power (high) for 15-20 minutes or until heated through and zucchini is tender, stirring twice. Top with cheese. Cook, uncovered, on high for 1-2 minutes more or until cheese is melted. Makes 5 servings.