(An old recipe from an old friend.)
2 cans Oregon’s Choice Gourmet Albacore (break up tuna and juice in bowl)
1 12 oz pkg medium egg noodles (cooked)
3 hard boiled eggs (sliced)
2 cans cream of mushroom soup
1 Tbsp onion soup mix
1 4 1/2 oz can sliced dark olives (drained)
1 1/2 soup can 2% milk
1 lb Monterey Jack cheese (grated or shredded)
1 or 2 tsp salt
In medium sauce pan, blend mushroom soup, onion soup mix, milk, and salt until it comes to a soft boil, set aside. In long buttered baking dish (12 x 9), lay a layer of noodles. Spread tuna over noodles. Lay sliced eggs over tuna. Sprinkle olives over eggs. Sprinkle small amount of grated cheese over olives. Pour about 1/2 soup mixture over this layer. Cover mixture completely with more noodles and add rest of soup mix. Sprinkle rest of cheese over mixture. You may want to sprinkle some paprika over cheese.
Cover with foil and bake at 400 degrees for 1 1/2 hour or until mixture is bubbling at side of dish and cheese is melted.