Beef And Mushroom Lasagna

• 1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/4 cup milk
• 1 lb. ground beef
• 2 cups Prego Fresh Mushroom Italian Sauce
• 9 cooked lasagna noodles
• 1 cup shredded Italian-blend or mozzarella cheese

1. Heat oven to 400 degrees. 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. Top with 3 more noodles, remaining beef mixture, remaining noodle and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
4. Bake 30 minutes or until hot. Uncover baking dish.
5. Heat broiler. Broil 4" from heat for 2 minutes or until cheese is golden brown. Let stand 10 minutes.

campbells condensed cream, milk, ground beef, fresh mushroom italian sauce, noodles, italianblend

Taken from www.epicurious.com/recipes/member/views/beef-and-mushroom-lasagna-50061136 (may not work)