Beef & Mushroom Lasagna

I clipped this recipe from a magazine. You can also find it at campbellskitchen.com. It was a hit with my family. :-)


Ingredients:

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup

1/4 cup milk

1 lb. ground beef

2 cups Mushroom flavored spaghetti sauce

9 cooked lasagna noodles (I  have used both lasagna and egg noodles.  Egg noodles are very simple and easy... especially if you have children!)

1 cup shredded Italian-blend or mozzarella cheese

Directions
Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.

Cook 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.

Layer 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.

Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.

Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

Next time I make this, I may try to layer cheese into the dish as well as on the top.