Tuna Loaf

1 loaf unsliced bread, large size
Spread 1
4 hard cooked eggs, chopped
1/2 c. stuffed olives, chopped
1/4 can condensed mushroom soup
Spread 2
1 6-oz. can tuna in water - not oil - drained
2 T. chopped onion
2 T. mayonnaise
1/2 c. cream of chicken soup

Remove bread crusts, slice lengthwise in 3 slices.
Mix each of the spreads.
Put together with No.1 and No.2. ED: I am guessing that what this means is you have three long slices of bread, top middle and bottom. I think you spread your #1 on the first layer and your #2 (don't even go there) on the other layer.
Cover outside of loaf with melted butter. 
Store at least 24 hours in refrigerator.
Heat 30 minutes in 325° oven.
Use balance of soup as a gravy.

Serves