cream of mushroom soup
lasagna noodles, cooked and drained
cheddar cheese, shredded
In small bowl combine soup and milk; set aside.
In 3 quart saucepan over medium-high heat cook beef until browned, stirring to separate.
Spoon off fat and stir in spaghetti sauce.
Heat through, stirring occasionally.
In 8 inch square baking dish, spoon half the meat mixture and arrange half the noodles over mixture; trim to fit.
Spoon half the soup mixture over noodles.
Bake 30 minutes or until hot and bubbling.
Let stand 10 minutes before serving.