|Peanut butter||1 Tablespoon|
|Elbow macaroni||1 Cup (16 tbs), cooked and drained|
|Canned tuna||13 Ounce, drained (Two 6.5 Ounce Can)|
|Canned mushroom||4 Ounce (1 Can)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Seasoned salt||1 1⁄2 Teaspoon|
|Shredded cheddar cheese||4 Ounce (1 Cup 16 Tablespoon)|
Prepare 1 cup medium white sauce as directed on sauce mix package.
Stir in peanut butter.
Mix in macaroni, tuna, mushrooms (with liquid) and remaining ingredients except cheese.
Pour into ungreased 1 1/2-quart casserole.
Sprinkle cheese on top.
(To serve immediately, bake uncovered in 350Â° oven 30 minutes.) Cover and refrigerate.
50 minutes before serving, heat oven to 350Â°.
Bake Tuna Casserole covered 30 minutes.
Uncover; bake 10 minutes.