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Beef and Mushroom Lasagna

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“From a Campbell's Soup ad in a magazine.”
READY IN:
57mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 14 cup milk
  • 1 lb ground beef
  • 2 cups pasta sauce (suggested sauce is Prego Fresh Mushroom Italian Sauce)
  • 9 cooked lasagna noodles
  • 1 cup shredded mozzarella cheese

Directions

  1. Heat oven to 400°. Stir soup and milk in small bowl until smooth.
  2. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
  3. Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-quart shallow baking dish.
  4. 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 for 2 minutes or until cheese is golden brown. Let stand 10 minutes.

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