Beef Stroganoff Lasagne
Author: Kristin Wheeler
Recipe type: Dinner Recipe
Prep time:
Cook time:
Total time:
Serves: 12
- 16 oz. Hood Light Sour Cream
- 26 oz. Cream of Mushroom Soup
- 8 oz. Canned Mushroom Stems and Pieces
- ½ Large Onion
- 2 Garlic Cloves
- 2 lbs. of Premium Lean Ground Beef
- 1 Pack of Oven Ready Lasagne Noodles
- Bread Crumbs, Plain
- Salt
- Pepper
- Preheat oven to 350 degrees
- Start browning ground beef
- Add in 2 cloves of diced garlic
- Finish browning with the garlic
- Salt and Pepper meat to taste
- Grill onions and mushrooms in separate pan
- Combine Hood Light Sour Cream and Cream of Mushroom Soup in bowl
- Once all components are ready get a 13X9 inch baking dish
- Spread ¼ cup Hood Sour Cream and Mushroom Mix to the bottom of the dish
- Layer one set of Lasagne noodles on top of the mix
- Layer ground beef and garlic mix on top
- Next, layer mushroom and onion mix on top of the meat
- Add another layer of Lasagne noodles
- Spread 1 cup of Hood Sour Cream and Mushroom Mix on top
- Sprinkle ⅓ cup Bread Crumbs as a layer
- Layer ground beef and garlic mix on top
- Next, layer mushroom and onion mix on top of the meat
- Add another layer of Lasagne noodles
- Top with remaining Hood Sour Cream and Mushroom Mix
- Sprinkle bread crumbs on top
- Bake for 30 minutes covered with foil
- Uncover for the final 15 minutes
Recipe by Mama Luvs Books at https://mamaluvsbooks.com/2014/02/beef-stroganoff-lasagne-with-hood-sour-cream-sponsored.html
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