4 eggs
1/2 c. sliced stuffed olives
2 tbsp. grated onion
2 c. (2 cans 6 1/2 to 7 oz. each), drained flaked tuna
1 c. soft bread crumbs
1 tbsp. salt
3 qt. boiling water
2 c. elbow macaroni, 8 oz.
2 1/2 c. 3 Minute cheese sauce
1/4 c. melted butter

Beat eggs lightly. Add olives, onion, tuna and bread crumbs. Add salt to rapidly boiling water. Gradually add macaroni so that the water continues to boil. Cook uncovered, stirring occasionally for 12 to 15 minutes, or until macaroni is tender.

Combine egg mixture, macaroni, cheese sauce and butter. Line bottom of 9 x 5 x 3 inch pan with aluminum foil. Butter foil well. Turn mixture into pan and bake in a preheated 350 degree oven for 1 hour 15 minutes.

3 MINUTE CHEESE SAUCE:

Simmer 1 2/3 cups (large can) undiluted evaporated milk with 1/2 teaspoon salt, 1 teaspoon dry mustard and 1 tablespoon prepared horseradish to just below boiling for 2 minutes. Add 2 cups (about 8 oz.) grated processed American cheese. Stir over low heat until cheese melts, about 1 minute longer.