Recipe: Ripe Olive Noodle Casserole (using cream of mushroom soup, 1960's)

RIPE OLIVE NOODLE CASSEROLE

1/2 package (4 oz.) medium wide egg noodles, uncooked
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1/4 cup margarine
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 cup water
1/2 cup sliced ripe olives
1/2 cup grated sharp cheddar cheese
1/2 teaspoon salt

Cook noodles according to package directions until just tender. Drain.

Saute onion and green pepper in margarine until tender. Add undiluted mushroom soup and 1/2 cup water. Heat thoroughly.

Combine all ingredients. Turn into 1-quart casserole.

Bake, uncovered, in moderate oven, 350 degrees F, 20 to 30 minutes.

Makes 4 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960