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Stuttering Shell: m-m-m, m-m-m good!

Wednesday, September 14, 2011

m-m-m, m-m-m good!

my husband can whip up a delicious meal using the most random ingredients {think: chopped}. me? not so much. i'm not very creative when it comes to preparing meals. and, because of that, i love, love, love to follow recipes.

i have a thing for cookbooks. but, i also have a thing for recipes on labels. especially if they are soup can labels.

last night's dinner - beef & mushroom lasagna - came to me while pacing the aisles of target {sorry to disappoint, ladies, but there was not one single missoni item in my shopping cart...too zig zaggy!}. i have an undying love for campbell's cream of mushroom soup. i eat it. i cook with it...a lot. i picked up a can and, voila, there was my dinner inspiration!



beef & mushroom lasagna {the recipe - that i tweaked just a little bit - is from campbell's kitchen}:

ingredients:
1 can campbell's condensed cream of mushroom soup
1/4 cup milk {we only drink almond milk so i used 1/4 cup of unsweetened almond milk}
1 lb. ground beef
2 cups prego fresh mushroom italian sauce {because i couldn't find this particular sauce, i used a whole jar of ragu - really, any sauce you like would work - and sauteed chopped button mushrooms with my ground beef}
9 cooked lasagna noodles {you can boil these while you cook the ground beef}
1 cup shredded italian-blend or mozzarella cheese

here's what you do:
heat your oven to 400*f. stir soup & milk in a 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. {this is where i added a container of chopped button mushrooms since i couldn't find the mushroom sauce the recipe called for.}

layer half of the beef mixture, three noodles & one cup soup mixture in a two-quart shallow baking dish. top with three more noodles, remaining beef mixture, remaining three noodles & remaining soup mixture.



sprinkle with cheese & cover the baking dish. bake for 30 minutes or until hot. uncover the baking dish & place under the broiler for about two minutes or until the cheese is golden brown. {i broiled the dish on low for about three minutes or so. remember not to walk away while using your broiler!}



when finished baking & broiling, let the dish set for about ten minutes. {i didn't do that...whoops! we were hungry.}


slice, serve & enjoy!

this recipe makes six servings. nutritional information for this recipe can be found on the campbell's kitchen website.



this recipe was a hit with my family. this is also the second time this week that i cooked with cream of mushroom soup {we had beef stroganoff on sunday night}. if you don't like mushrooms {like my friend, rachel}, i'm sorry. if you do like mushrooms, but prefer not to use ground beef, i'm sure this would be great using ground turkey or even a vegetarian-friendly substitute!

oh, by the way, campbell's did not coerce or bribe me to write this post. i just love their soup...and the recipes that are found on each can's label. seriously, y'all, stock up your pantry with a few cans of cream of mushroom, cream of chicken, cream of celery & tomato...you'll cook with them. i promise.

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1 Comments:

Blogger KVH said...

I seriously love mushrooms and cream of mushroom! I make gravy out of it and pour it over steaks and of course rice. My husband on the other hand hates it! The only time I can use it is when I make PW's chicken spaghetti and that's about it.

Sep 14, 2011, 3:12:00 PM  

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