CHEF JEFF — ONE BYTE AT A TIME: Mushroom LasagnaThe following recipe from Campbell’s Test Kitchen can be created for less than $10 and provides today’s budget-conscious family a delicious and easy twist on a familiar meal.
By: Herald Staff Report,
The following recipe from Campbell’s Test Kitchen can be created for less than $10 and provides today’s budget-conscious family a delicious and easy twist on a familiar meal.
1 10¾-ounce can Campbell’s Condensed Cream of Mushroom soup (Regular or 98 percent fat free)
¼ cup milk
1 pound ground beef
2 cups Prego Fresh Mushroom Italian sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Heat oven to 400 degrees. Stir soup and milk in small bowl until smooth.
Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
Layer ½ beef mixture, 3 noodles and 1 cup soup mixture in 2-quart shallow baking dish. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
Bake 30 minutes or until hot. Uncover baking dish.
Heat broiler. Broil 4 inces from heat 2 minutes or until cheese is golden brown. Let stand 10 minutes.
Yield: Serves 6.
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