Tuna Veggie Casserole

• 2 (15 oz.) cans albacore tuna, drained (reserve liquid)
• 2 cans cream of chicken soup
• 1 1/2 lb. Monterey Jack cheese, grated
• 1 can black olives, sliced lengthwise, drained (reserve liquid)
• 1 qt. cooked noodles
• 2 c. sliced mushrooms
• 1 1/2 c. sliced celery
• 1 1/2 c. chopped onion
• 3/4 c. finely chopped green peppers
• 3/4 c. finely chopped red peppers
• 4 cloves garlic, finely chopped
• 6 sprigs snipped parsley or 1 Tbsp. dried

1. Cook all veggies and garlic in reserved olive and tuna liquid until cooked through, 10 minutes.
2. In a 2-quart casserole, layer 2/3 can soup, 1/2 noodles, 1/2 veggies, 2/3 soup, 1/2 cheese, 1/2 parsley, 1/2 noodles, 1/2 veggies, 2/3 soup, 1/2 cheese and 1/2 parsley. Cover and bake at 325u0b0 for 45 minutes.
3. Serves 6.
4. Serve with tossed salad and hard rolls.

cans albacore tuna, cream of chicken soup, cheese, black olives, noodles, mushrooms, celery, onion, green peppers, red peppers, garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772424 (may not work)