I was flipping through one of my magazines the other day when I found this recipe from the Campbell’s Kitchen and the picture looked so good I had to try it. Although we aren’t huge mushroom fans so I modified it a little bit to suit our tastes.
Beef & Mushroom Lasagna
- 1 can (10 3/4 oz.) condensed Cream of Mushroom Soup
- 1/4 C. milk
- 1 pound ground beef
- 2 C. Prego Fresh Mushroom Italian Sauce ( I just used the regular traditional sauce to avoid the extra mushrooms)
- 9 cooked lasagna noodles
- 1 C. shredded mozzarella or italian-blend cheese
Heat the oven to 400 degrees. Stir the soup and milk in a small bowl until mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned. Stir often to separate meat. Pour off any fat and stir in the italian sauce.
Layer half the beef mixture, 3 lasagna noodles, and 1 cup soup mixture in a 2-quart baking dish. Top with 3 lasagna noodles, remaining beef mixture, the rest of the soup mixture , and top with the cheese. Cover the baking dish with tin foil.
Bake for 30 minutes. Uncover the baking dish. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes before serving.
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About Miranda Kuskie
Mmmmm! That looks yummy!
Wow, super easy and it sounds yummy. I’ll have to add this to my “must try” list.