Beef And Mushroom Lasagna Campbell S Kitchen

Ingredients

1 can Campbell’s® Condensed Cream of Mushroom Soup

1/4 c. milk

1 lb. ground beef

2 c. Prego® Fresh Mushroom Italian Sauce

9 lasagna noodles

1 c. cheese

Preparation

Step 1Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.Step 2Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.Step 3Layer 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.Step 4Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.Step 5Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.Using Campbell’s Cream of Mushroom Soup: Vitamin A 9%DV, Vitamin C 4%DV, Calcium 18%DV, Iron 19%DV Using Campbell’s 98% FF Cream of Mushroom Soup: Calories 436, Total Fat 15g, Saturated Fat 6g, Cholesterol 57mg, Sodium 777mg, Total Carbohydrate 46g, Dietary Fiber 4g, Protein 27g, Vitamin A 9%DV, Vitamin C 4%DV, Calcium 19%DV, Iron 19%DV