8 oz. pkg. lasagne noodles, cooked and drained
17 oz. can golden cream style corn
10 3/4 oz. condensed cream of chicken soup
7 oz. can whole corn, drained
2 1/2 oz. jar sliced mushrooms
3 (2.5 oz.) corned beef slices, coarsely cut up
1/2 c. chopped onion
1/2 c. coarsely chopped ripe olives
1/4 c. chopped green pepper
1/4 tsp. pepper
10 oz. shredded American cheese

Heat oven to 425. Grease 9x13 baking dish. In large bowl, combine all ingredients except noodles and cheese. In prepared baking dish, arrange one third of noodles to cover bottom of pan. Top with one third of corn mixture; sprinkle with one third of cheese. Repeat layering. Bake at 425 for 25 minutes. Remove from oven and let stand 10 to 15 minutes before cutting.