1 (8 ounce) package medium egg noodles
1 (8 ounce) carton sour cream
1 (10 3/4 ounce) can cream of mushroom soup
2 teaspoons dried whole dillweed
1/4 cup sliced green onion
1/4 cup sliced ripe olives
1 cup shredded Cheddar cheese, divided
1 pound fresh shrimp, peeled and cleaned

Cook noodles; drain, and set aside.

Combine sour cream, soup and dillweed in large bowl, mix well. Add onion, olives, half the cheese and all the shrimp; stir well. Add noodles and stir. Spoon mixture into lightly greased 2-quart casserole. Cover and bake at 350 degrees F for 30 minutes.

Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes.

Serves 6 to 8.