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beef and mushroom lasagna

mrspda1991 avatar
Recipe by
Sherry Gentry
@mrspda1991
Las Vegas, NV

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.

yield 6 serving(s)
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For beef and mushroom lasagna

  • 1 can
    (10 3/4 oz.) campbell's condensed cream of mushroom soup
  • 1/4 c
    milk
  • 1 lb
    ground beef
  • 2 c
    prego fresh mushroom italian sauce
  • 9 sheet
    cooked lasagna noodles
  • 1 c
    italian blend or mozzarella cheese

How To Make beef and mushroom lasagna

  • 1
    Heat oven to 400F.
  • 2
    Stir soup and milk in small bowl until smooth.
  • 3
    Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
  • 4
    Layer 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.
  • 5
    Bake 30 minutes or until hot. Uncover baking dish.
  • 6
    Heat broiler. Broil 4" from heat 2 min. or until cheese is golden brown. Let stand 10 min.
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