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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef & Mushroom Lasagna Recipe

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This recipe for Beef & Mushroom Lasagna is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Can Cream of Mushroom Soup
1/4 C Milk
1 lb. Ground Beef
2 C Spaghetti Sauce
9 Cooked Lasagna Noodles
1 C Shredded Italian Blend or Mozzarella Cheese
Directions:
Directions:
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 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2 Qt. 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 at 400º. Uncover baking dish

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

 

 

 

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