1 c. dairy sour cream
1/4 tsp. dried oregano
2 cans (6 1/2 oz.) water-packed tuna, drained
1/2 c. sliced ripe olives
3/4 c. canned sliced mushrooms, drained or 3/4 c. sliced fresh mushrooms, lightly sauteed
1/4 to 1/2 c. cashews
Grated Cheddar cheese

In a 1 1/2 quart casserole dish, combine sour cream, oregano, tuna, olives, mushrooms and cashews. Sprinkle with grated cheese. Bake in a preheated 350 degree oven for 25 to 30 minutes, or until hot and bubbly.