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Lynn's Turkey Lasagna

8 ounces lasagna noodles
1 can cream of chicken soup (10 oz.)
1 can cream of mushroom soup (10 oz.)
1 cup grated Parmesan cheese
1 cup sour cream
1 onion, finely chopped
1 cup sliced black olives
1/4 cup chopped pimento
1/2 teaspoon garlic salt
3 cups cooked Turkey, shredded
2 cups cheddar cheese, grated

D I R E C T I O N S

Cook and drain lasagna noodles according to package directions and set aside. Combine next 9 ingredients and mix well. Place 1/4 of the mixture in the bottom of a well-greased 9 x 13-inch casserole. Use 1/3 of the pasta and 1/3 of the cheddar cheese for the first layer. Repeat, layering with another 1/4 of the soup mixture, 1/3 of the lasagna noodles and 1/3 of the cheese. Use 1/4 of the soup mixture and the final 1/3 of the lasagna noodles for the next layer. (Cheese not used for this layer.) Finally, cover with the remaining 1/4 of the soup mixture. Cover and bake for 20 minutes at 350 degrees F. Uncover and add the remaining 1/3 of the cheese mixture. Continue baking, uncovered, for 15 minutes.

She's the sort of woman who lives for others -- you can tell the others by their hunted expression.

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