Categories: Casseroles, Fish, Vegetables 
      Yield: 6 servings 
  
    1/2 c  Onion; Chopped 
    1/2 c  Green Pepper; Finely Chopped 
      1 c  Celery; Chopped 
      8 T  Butter 
      1 cn Cheddar Cheese Soup 
    1/2 c  Milk 
      8 oz Mushrooms;Sliced and Drained 
      1 t  Salt 
      1 c  Green Olives; Stuffed 
  6 1/2 oz Tuna; Drained And Flaked 
      1 c  Corn Flakes; Crushed 
    1/2 c  Almonds; Slivered 
  
  Preheat oven to 400 degrees F.  In a large saucepan, 
  saute onion, pepper and celery in 4 T butter.  Stir in 
  soup and milk, and cook over low heat 10 to 12 
  minutes.  Add mushrooms, salt, pimiento stuffed 
  olives, and tuna. Pour into a 2-quart casserole.  Melt 
  4 T butter; stir in corn flakes and almonds.  Spread 
  on top of casserole.  Bake, uncovered, 25 minutes