Tuna Romanoff

4 T butter
3 1/2 C Rice Chex crushes to 2 1/2 C
1/4 C finely chopped onions
1 can (10 3/4) condensed cream of mushroom soup
1 8 oz cream cheese, softened
1/2 C milk
1/2 C sliced pimento stuffed olives
3 ounces noodles, cooked and drained
2 6-1/2 oz cans tuna, drained
1/2 C shredded mozzarella cheese

Melt butter in large skillet.
Remove 3 T and mix with Chex. Set aside.
Saute onion in remaining butter, 5 minutes.
Add soup, cream cheese and milk.
Heat and stir over low heat until smooth.
Remove from heat.
Stir in olives, moodles, tuna and 1 C Chex.
Turn into baking dish.
Sprinkle with mozzarella cheese,
then remaining Chex crumbs.

Bake at 350 for 25-30 minutes.

Variation: I do not add onions so also remove 1 T butter.
Note: husband does not care for olives so will replace with more tuna.
From “Chex: The Natural Way to Good Cooking”.