1 pkg. narrow egg noodles (12 oz.)
1 can tomato juice, lg. (46 oz.)
1 can tomato soup
1 #2 can whole kernel corn
1 lb. fresh mushrooms, canned will do
1 lg. can ripe olives, sliced
3 green peppers
1 lg. Bermuda onion
1 c. chopped celery
1/2 c. olive oil
1/2 tbsp. curry powder (more if desired)
2 tbsp. Worcestershire sauce
1/2 lb. strong coon or Cheddar cheese
Salt to taste

Cook onions, peppers, celery and curry powder in olive oil until all are tender. Add olives and mushrooms, tomato juice, soup and corn; simmer 5 minutes. Add noodles which have been boiled.

Place in large casserole which is greased with olive oil. Cover thickly with grated cheese. Bake 30 minutes in moderate oven. Add more tomato juice before baking if it seems a bit dry. Bake at 350 degrees. Serves 12 people.