Tuesday’s Taste Tempters 12.6.11
Posted: Tuesday, December 6, 2011 8:03 pm
Today’s recipe has been provided by Campbell’s Kitchen.
Beef & Mushroom Lasagna
Prep: 25 min.
Bake: 30 min.
Broil: 2 min.
Stand: 10 min.
Makes: 6 servings
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom soup (Regular or 98 percent 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
Heat oven to 400 degrees. Stir soup and milk in small bowl until smooth.
Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
Layer half beef mixture, three noodles and one cup soup mixture in two-quart shallow baking dish. Top with three more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
Bake 30 minutes or until hot. Uncover baking dish.
Heat broiler. Broil four inches from heat for two minutes or until cheese is golden brown.
Let stand 10 minutes.
Published in The Messenger 12.6.11