1 (8 oz.) pkg. med. egg noodles
1 (8 oz.) carton sour cream
1 (10 3/4 oz.) can cream of mushroom soup
2 tsp. dried whole dillweed
1/4 c. sliced green onion
1/4 c. sliced ripe olives
1 c. shredded cheddar cheese, divided
1 lb. fresh shrimp

Cook noodles, drain, set aside. Combine sour cream, soup, and dillweed in large bowl, mix well. Add onion, olives, 1/2 cheese and shrimp; stir well. Add noodles and stir. Spoon mixture into lightly greased 2 quart casserole. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining 1/2 cheese. Bake an additional 5 minutes. Serves 6 to 8.