10-12 oz. pkg. wide noodles
2 lb. ground beef
1 lg. onion, chopped
1 green pepper, chopped
2 sm. cans mushrooms, drained
2 cans tomato soup
2 cans beef bouillon (3 cubes and 20 oz. water)
1 c. stuffed olives, chopped (salad olives)
1/2 to 1 lb. sharp cheese, grated

Cook noodles as directed, until just tender. Drain and set aside. Brown meat, onions, and green pepper in large skillet or pot. Drain off fat and return to pot. Add mushrooms, tomato soup, beef bouillon and olives. Combine with noodles. Turn into a large or 2 smaller casseroles. Let stand in refrigerator several hours or overnight. Just before baking stir in most of cheese over top. Place casserole in shallow pan of water and bake at 350 degrees for 30-40 minutes.