Heat the oven to 400°F. Meanwhile, place the broccoli, pepper, carrot and onion into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Drain the vegetables well in a colander and return to the saucepan.Stir the soup, milk and Parmesan cheese in a medium bowl. Reserve 1/2 cup soup mixture and stir the rest into the vegetables.Spread reserved 1/2 cup soup mixture in an 11x8x2-inch baking dish. Layer with 3 lasagna noodles, 2 cups vegetable mixture and 3/4 cup mozzarella cheese. Repeat the layers. Cover the baking dish.Bake for 20 minutes. Uncover the baking dish.Bake, uncovered, for 10 minutes or until hot. Let stand for 10 minutes before serving.
1 package (10 ounces) frozen chopped broccoli1 small green pepper or red pepper, chopped (about 1/2 cup)1 medium carrot, chopped (about 1/2 cup)1 small onion, chopped (about 1/4 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup0.5 cup milk0.25 cup grated Parmesan cheese6 lasagna noodles, cooked and drained1.5 cups shredded mozzarella cheese (about 6 ounces)
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