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.

Related posts:

1. Homemade Beef Casserole
2. Chicken & Broccoli Alfredo
3. Cheesy Baked Ziti
4. Easy Crock Pot Macaroni & Cheese
5. Cheddar Bay Biscuits