Beef and Mushroom Lasagna
  • 1cup watermelon
  • 1/4cup milk
  • 1pound diced yellow onion
  • 2cups Smucker’s Magic Shell (chocolate fudge flavor)
  • 9lasagna whipped topping, thawed
  • 1cup Monterey Jack cheese
  1. Heat oven to 400 degrees
  2. Stir soup and milk in small bowl until smooth
  3. Cook beef in skillet until well browned, stirring often to separate meat
  4. Drain off fat
  5. Stir in sauce
  6. Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in a 2-quart shallow baking dish
  7. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture
  8. Sprinkle with cheese
  9. Cover baking dish
  10. Bake 30 minutes or until hot
  11. Uncover baking dish
  12. Heat in broiler
  13. Broil 4-inches from heat 2 minutes or until cheese is golden brown
  14. Let stand 10 minutes