| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
American, Beef, Casseroles, Italian, Main course |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
cn |
Condensed Italian tomato soup |
| 1 |
c |
Water |
| 1 |
cn |
Cream of mushroom soup; condensed |
| 2 |
c |
Mozzarella cheese; shredded |
| 1/4 |
c |
Milk |
| 6 |
|
Lasagna noodles; dry |
INSTRUCTIONS
In 10-inch skillet over medium-high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add tomato soup and water. Heat through,
stirring occasionally. Remove from heat. In small bowl, combine mushroom
soup, 1/2 cup cheese and milk. In 2-qt. oblong baking dish, spoon half the
meat mixture. Top with 3 lasagna noodles. Spoon mushroom soup mixture over
lasagna noodles. Top with remaining 3 lasagna noodles and remaining meat
mixture. Cover tightly with foil. Bake at 400 degrees for 40 minutes.
Uncover; sprinkle remaining 1 1/2 cups cheese over meat mixture. bake 10
minutes more or until hot and bubbling. Let stand 10 minutes before
serving. If desired, garnish with tomato, fresh basil, bay leaves and
parmesan cheese.
Posted to recipelu-digest Volume 01 Number 205 by PookyPook
<PookyPook@aol.com> on Nov 6, 1997
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