2 c. uncooked elbow macaroni
12 1/2 oz. can tuna, drained
2 c. Cheddar or Colby cheese, diced
2 c. fresh mushrooms, sliced
1/2 c. Italian dressing
1/2 tsp. seasoned salt
1 lg. tomato, diced
1 c. sweet pickles, diced
1/3 c. green onions, sliced
1/3 c. celery, diced
1/2 c. sour cream

Prepare macaroni according to package directions for salad use. Drain. Add tuna, cheese and vegetables. Blend Italian dressing, sour cream and seasoned salt thoroughly. Add to salad and toss well. Chill. Garnish with additional slices of cheese. Serves 8.