Tomorrow we are having Beef and Mushroom Lasagna for dinner. This reminds me a lot of Spaghetti Casserole which I love. Somehow the mushroom soup and the red sauce work really well together. On the side I'll be serving a big green salad.
Beef and Mushroom Lasagna
(LaurenEileen c/o Cambells Kitchen)
1 (10.75 ounce) can 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
Heat the oven to 400 degrees F. 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 is 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.
Lauren’s Notes: This is so yummy! I made 12 noodles and started the layering with a little sauce on the bottom of the dish, a layer of noodles, then the rest. I browned a bunch of sliced fresh mushrooms with the beef, and it really made the dish better! Enjoy!