A grown up take on the classic tuna noodle casserole with salty olives and fresh spinach. I haven't made anything from this site that I haven't liked, this is no exception! The saltiness of the olives with the creaminess of the sauce (requires no "cream of" soups) is amazing. Evan gave this a A+. This makes a LOT of food. We could freeze half and have enough for dinner and lunch the next day for each pan.