Ingredients

2 cups cooked elbow macaroni
8 oz. Velveeta® – melted, low-fat okay
6 oz. can tuna in water – drained
10.75 oz. can condensed cream of mushroom soup
1 cup milk
2 eggs – beaten
1/3 cup chopped green olives
1 tsp. garlic salt
1/4 tsp. ground mustard seed

Directions

Combine all ingredients in a greased, oven-proof casserole dish.

Bake, covered, in 350 degree oven for 35 minutes.

Uncover and bake additional 15 minutes.

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