1 (8 ounce) package medium egg noodles
1 (8 ounce) carton sour cream
1 (10 ounce) can cream of mushroom soup, undiluted
1 teaspoon dill weed
1/4 cup sliced green onions
1/4 cup sliced black olives
1 cup (4 ounce) shredded Cheddar cheese, divided
1 (16 ounce) package frozen shrimp (peeled and deveined),
    thawed and drained

Cook noodles; drain and set aside.

Combine sour cream, soup and dill in a large bowl. Add onions, olives, 1/2 cup cheese and shrimp. Mix well and stir in noodles. Place in a lightly greased shallow 2-quart casserole. Cover and bake at 350 degrees F for 30 minutes.

Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 minutes or until cheese melts.

Serves 6 to 8.