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Tuna Casserole

1 cup of  dairy sour cream
1/4 teaspoon of  dried oregano
2 cans (6 1/2 oz.) water-packed tuna, drained
1/2 cup of sliced ripe olives
3/4 cup of  canned sliced mushrooms, drained or 3/4 c. sliced fresh mushrooms, lightly sautéed
1/4 to 1/2 cup of  cashews
Grated Cheddar cheese

In a 1 1/2 quart casserole dish, combine sour cream, oregano, tuna, olives, mushrooms and cashews. Sprinkle with grated cheese. Bake in a preheated 350ºF.  oven for 25 to 30 minutes, or until hot and bubbly.