Beef Mushroom Lasagna

Country music star, bestselling cookbook author and national
spokesperson for /Campbell's Labels for Education^SM /, Trisha Yearwood,
shares family stories and delicious recipes in her new cookbook, /Home
Cooking with Trisha Yearwood/. From recipes like Cordelia's Roast Beef
to Baked Spaghetti, Trisha's dishes and down-to-earth style are sure to
please both you and your family!

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® Condensed Cream of Mushroom Soup
 (Regular *or* 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend *or* mozzarella cheese

1. Heat the oven to 400°F. Stir the soup and milk in a small bowl until
the mixture is smooth.

2. 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.

3. 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.

4. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.

5. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until
the cheese is golden brown. Let stand for 10 minutes.

Makes: 6 servings.

Kitchen Clip
For even more mushroom flavor, sauti sliced button mushrooms with the
meat, cooking until well-browned and soft.
Received on Mon May 17 21:28:36 2010