Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Wide Egg Noodles, uncooked |
| 10¾ ounce | Cream of mushroom soup (condensed) |
| 1¼ cup | Milk |
| ⅓ cup | Grated Parmesan cheese OR- Romano cheese |
| ¼ cup | Chopped stuffed olives |
| 9¼ ounce | Tuna, drained and flaked |
| Salt to taste | |
| Black pepper to taste | |
| 4 | minutes; drain. |
1. Heat oven to 350 F. Cook noodles according to package directions for
2. In buttered 2-quart casserole, combine soup, milk, cheese, olives, tuna, salt and pepper; stir in hot noodles.
3. Bake, uncovered, 25 to 30 minutes or until bubbly and lightly browned. 4 servings.
* Copyright 1995 Hershey Foods Corporation * Recipe may be reprinted courtesy of the Hershey Kitchens.
(Meal-Master format courtesy of Karen Mintzias)