3 c. rice chex crushed to 1 1/2 cups
2 tbsp. butter, melted
1/4 tsp. ground oregano, divided
2 tbsp. grated Parmesan cheese
1 can cream of mushroom soup
1 (6 oz.) can evaporated milk
1/4 tsp. onion juice
1 tsp. seasoned salt
1 tsp. dried parsley flakes
3 c. cubed cooked turkey
1/3 c. chopped ripe olives
5 oz. lasagna noodles (6 noodles) cooked and drained
2/3 c. shredded Mozzarella cheese

Combine chex crumbs, butter, 1/8 teaspoon oregano, and Parmesan cheese. Set aside.

Combine soup, milk, onion, salt, parsley and remaining oregano. Stir in turkey and olives. In 2 quart oblong baking dish, layer in order half the noodles, soup mixture, and cheese. Repeat. Top with cereal crumbs. Bake for 30 minutes at 375 degrees. Let stand for 10 minutes before cutting.