Beef & Mushroom Lasagna

Campbell's Kitchen brings you a brand new recipe for a creamy lasagna
that requires just six ingredients and less than 30 minutes prep time
before it hits the oven!

Beef & Mushroom Lasagna
from Campbell's Kitchen

Prep Time: 25 min. Bake Time: 30 min. Stand Time: 10 min. Broil Time: 2 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1/4 cup milk
1 lb. ground beef
2 cups Prego(R) Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese

Directions:
Heat the oven to 400 degreesF. Stir the soup and milk in a small bowl
until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it's well
browned, stirring often to separate meat. Pour off any fat. Stir in the
Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in
a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining
beef mixture, remaining noodles and remaining soup mixture. Sprinkle
with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. 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. Serves 6.

Kitchen Clip:
After cooking the lasagna noodles, drain them, then place on a rack set
over a baking sheet while you assemble the casserole. This prevents them
from sticking together and tearing as you peel them apart.
Received on Mon Sep 7 12:24:45 2009