You’ll Need:

1 pkg (8oz) medium egg noodles
8 oz sour cream
1 can (10 3/4oz) cream of mushroom soup, undiluted
1 tsp dried dillweed
1/4 tsp hot sauce
1/4 cup sliced green onion
1/4 cup sliced ripe olives
1 cup shredded Cheddar cheese, divided
1 pkg (16oz) frozen shrimp, thawed and drained

Directions : Cook noodles according to package directions; drain and set aside. Combine sour cream, soup, hot sauce, and dillweed in a large bowl, mixing well. Add onions, olives, 1/2 cup cheese, and shrimp; stir well. Stir in noodles. Spoon mixture into a lightly greased shallow 2-quart casserole. Cover and bake at 350 F. for 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until the cheese melts