1 lb. can red salmon
1 (8 oz.) pkg. med. noodles, cooked & drained
1 c. sour cream
1 (10 oz.) can cream of mushroom soup
1/4 c. sliced green onions, include tops
1/4 c. sliced ripe, pitted olives (if desired)
1 tsp. dill weed
1/2 tsp. seasoned salt
1 c. shredded sharp cheddar cheese

Drain and pick over salmon. Combine noodles, sour cream, soup, onion, olives, dill, salt, and 1/2 of the cheese. Mix well. Fold in salmon. Lightly grease a 2 quart baking dish.

Place in dish and cover. Bake in preheated 350 degree oven for 30 minutes. Uncover, sprinkle with remaining cheese. Return to oven for 15 minutes, until cheese melts. One pound can of shrimp may be substituted. This can be made ahead, refrigerated and baked when needed. Serves 6.