no-boil lasagna noodles (from 16-oz package)
cup chive-and-onion cream cheese spread (from 8-oz container)
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
cups shredded Cheddar cheese (8 oz)
cup shredded Parmesan cheese (1 oz)
1 Spray 3- to 4-quart slow cooker with cooking spray. Layer half of the noodles in slow cooker, breaking noodles and overlapping as necessary. 2 In small microwavable bowl, microwave cream cheese spread on High 20 to 30 seconds. Stir in soup until well blended. Pour half of soup mixture over noodles. Sprinkle with half of the Cheddar cheese. 3 Repeat layering with remaining noodles, soup mixture and Cheddar cheese. Carefully pour milk over all. Sprinkle Parmesan cheese and paprika over top. 4 Cover; cook on Low setting 4 to 5 hours.