CHEF JEFF — ONE BYTE AT A TIME: Mushroom Lasagna

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The following recipe from Campbell’s Test Kitchen can be created for less than $10 and provides today’s budget-conscious family a delicious and easy twist on a familiar meal.

Beef and

Mushroom Lasagna

1 10¾-ounce can Campbell’s Condensed Cream of Mushroom soup (Regular or 98 percent fat free)

¼ cup milk

1 pound ground beef

2 cups Prego Fresh Mushroom Italian sauce

9 cooked lasagna noodles

1 cup shredded Italian-blend or mozzarella cheese

Heat oven to 400 degrees. Stir soup and milk in small bowl until smooth.

Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.

Layer ½ beef mixture, 3 noodles and 1 cup soup mixture in 2-quart shallow baking dish. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.

Bake 30 minutes or until hot. Uncover baking dish.

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

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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