Easy Beef Mushroom Lasagne Recipe

Easy recipes made with canned soup were popular in the 1950's and 1960's. This Lasagne recipe published by the Campbell's Soup Company includes fresh ground beef, canned Campbell's cream of mushroom soup, canned Prego Mushroom Italian Sauce, lasagne noodles, mozarella cheese, and a bit of milk to thin out the soup.

Easy Beef Mushroom Lasagne Ingredients
- 1 pound of ground beef
- One (10.75 ounce) can of Campbells Cream of Mushroom Soup
- 1/4 cup of milk
- 2 cups of Prego Mushroom Italian Sauce
- 9 Lasagne noodles, cooked and drained
- 1 cup of shredded Mozzarella cheese

Easy Beef Mushroom Lasagne Instructions
Preheat oven to 400 degrees F. Mix the soup and milk in a small bowl until smooth. Cook the ground beef iin a skillet until well browned, stirring frequently to separate the meat. Pour off the beef fat and stir in the Italian mushroom sauce.
ASSEMBLE THE LASAGNE: In an 11 x 7 x 2 inch baking dish, layer half the beef mixture, 3 lasagne noodles, and one cup of the soup mixture. Top with 3 more noodles, the remaining beef mixture, 3 more noodles, and the remaining soup mixture. Sprinkle the cheese over the top and cover the baking dish with a lid or foil. bake in the pre-heated 400 degree oven for about 30 minutes or until thoroughly heated. Uncover the baking dishd and heat under the broiler, about 4 inches from the heat, for two minutes, or until the cheese is golden brown. Let the lasagne stand ten minutes before serving. the rem