Mexican Lasagna

What You’ll Need
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup nonfat milk
3/4 pound lean ground beef (80% lean)
1 medium onion, chopped (about 1/2 cup)
1 tablespoon chili powder
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
4 lasagna noodles, cooked without salt and drained
1/2 cup shredded reduced-fat Cheddar cheese
How to Make It
1 Stir the mushroom soup and milk in a small bowl until the mixture is smooth.
2 Cook the beef, onion and chili powder in a 3-quart saucepan over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
3 Stir the tomato soup in the saucepan and cook until the mixture is hot and bubbling.
4 Layer half the beef mixture, 2 lasagna noodles and half the mushroom soup mixture in an 8-inch square baking dish, trimming the noodles to fit the dish, if needed. Repeat the layers. Sprinkle with the cheese.
5 Bake at 400°F. for 30 minutes or until the filling is hot and the cheese is melted. Let stand for 10 minutes before serving.