Beef & Mushroom Lasagna

By critty

You can feed up to six people with this hearty lasagna recipe featuring ground beef in a creamy mushroom sauce layered with pasta, cheese and Italian tomato sauce.

Ingredients

• Vegetable cooking spray
• 2 packages (8 ounces each) refrigerated crescent rolls
• 2 cups shredded cooked chicken
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 container (8 ounces) sour cream
• 1 cup Swanson® Chicken Brothor Swanson® Chicken Stock

Preparation

Step 1

Heat the oven to 400°F.  Stir the soup and milk in a small bowl until the mixture is smooth.

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.

Layer half the beef mixture, 3 noodles and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.

Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.

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