Beef and Mushroom Lasagna

Saturday, February 27, 2010

Campbell's recipe, submitted by:  Karen Newbrough

Preheat oven to:  400 degrees                            Cook time:  30 min.

     -  1 can (10 3/4 oz) Condensed cream of mushroom soup
     -  1/4 c. milk
     -  1 lb. ground beef
    -  2 c. Prego fresh Mushroom Italian Sauce
    -  9 cooked lasagna noodles
    -  1 c. shredded Italian blend or Mozzarella cheese

1)  Heat oven to 400 degrees.  Stir soup and milk in small bowl until smooth
2)  Cook beef in skillet over medium-high heat until well browned - stirring often.  Pour off fat.  Stir in sauce.
3)  Layer 1/2 beef, 3 noodles, 1 c. soup in 2 qt shallow baking dish.  Top with 3 more noodles, remaining beef and soup.  Sprinkle with cheese and cover baking dish.
4)  Bake for 30 minutes then uncover dish.  Heat broiler and broil 4" from heat source for 2 minutes or until cheese lightly brown.  Let stand for 10 min.


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