since my two girls were born i have really made a serious effort to not only cook, but cook healthy (edible-haha) food. you would think being married to betty crocker's son (my mother-in-law is a fabulous cook and can make anything look and taste like it was the best thing ever made) i would have started this effort sooner. i have been cooking since we got married, well, since the college days (if spaghetti and quesadillas count). however, something about having two children that rely on me to feed and nourish them makes me want to make sure they eat healthily. so, consequently, we are all eating much better these days (mark is so thankful). i am going to start putting on different recipes i find and try. i'll give them different ratings, based on ease of cooking, amount of ingredients, and kid-o-meter. the first one i am starting with is soooooo good. i found it in parent's magazine.
beef and mushroom lasagna (not your mother's lasagna is what i named it):
1 can (10 3/4 oΩ.) Campbell's condensed Cream of Mushroom Soup (I used the 98% fat free)
1/4 cup milk
1 lb ground beef (I used turkey)
2 cups Prego fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
1. heat overn to 400. Stir soup and milk in small bowl until smooth.
2. Cook beef/ or turkey in skillet over medioum-high heat untl well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
3. 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 cheeses. Cover baking dish.
4. Bake 30 minutes or until hot. Unocver baking dish.
5. Heat broiler. Broil 4 in. from heat 2 min. or until cheese is golden brown. Let stand 10 minutes.
RATING:
ingredients: 5 stars
cook level: 5 stars
kid-o-meter: 4 stars
ENJOY!!!! I plan to make this recipe more often...relatively cheap and very yummy.
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