Cream of Mushroom Soup and Beef and Mushroom Lasagna

Prep: 25 min. Cook: 30 min. Broil: 2 min. Stand: 10 min. Makes 6 servings.

  • 1 can (10¾ oz.) Campbell's Condensed Cream of Mushroom Soup.
  • 1/4 cup milk
  • 1 lb. ground beef
  • 2 cups Prego Fresh Mushroom Italian Sauce
  • 9 cooked lasagna noodles
  • 1 cup shredded Italian-blend or mozzarella cheese
  1. Heat oven to 400°F. Stir soup and milk in a small bowl until smooth.
  2. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
  3. Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-qt. shallow baking dish. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
  4. Bake 30 min. or until hot. Uncover baking dish.
  5. Heat broiler. Broil 4" from heat 2 min. or until cheese is golden brown. Let stand 10 mins.

Source: A Campbell's Soup Can

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