beef and mushroom lasagna
Growing up on Campbell's soups and loving anything Italian, I could not resist using this recipe from a can of Campbell's Cream of Mushroom Soup. It is without a doubt one of my favorite Campbell's recipes. Hope you and your family enjoy this as much as we have.
No Image
prep time
25 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 can (10 3/4 oz.) campbell's condensed cream of mushroom soup
- 1/4 cup milk
- 1 pound ground beef
- 2 cups prego fresh mushroom italian sauce
- 9 sheets cooked lasagna noodles
- 1 cup italian blend or mozzarella cheese
How To Make beef and mushroom lasagna
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Step 1Heat oven to 400F.
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Step 2Stir soup and milk in small bowl until smooth.
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Step 3Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
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Step 4Layer 1/2 beef mixture, 3 noodles 1 cup of soup mixture in 2 qt. shallow baking dish. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
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Step 5Bake 30 minutes or until hot. Uncover baking dish.
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Step 6Heat broiler. Broil 4" from heat 2 min. or until cheese is golden brown. Let stand 10 min.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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