Beef & Mushroom Lasagna Prep: 25 Cook: 30 Original Source Ingredients 1 can (10 3/4 oz.) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 lb. ground beef 2 cups Pace Fresh Mushroom Italian Sauce 9 cooked lasagna noodles 1 cup shredded Italian blend or mozzarella cheese Instructions Heat oven to 400°F. Stir soup and milk in small bowl until smooth; mix well. Set aside. Cook beef in large skillet until browned, stirring to separate meat. Pour off fat. Stir in sauce. Layer 1/3 meat mixture, 3 noodles and 1/3 soup mixture in 2-qt. shallow baking dish. Repeat twice, ending with soup mixture. Sprinkle with cheese. Cover dish tightly with foil. Uncover baking dish. Bake 30 min. or until hot. Remove from oven and let stand 10 min. until cheese is golden brown.
