Creamy noodle bake

Ingredients

• 1 lb or 450 g extra lean ground beef
• 1 can tomato soup (10 oz or 284 mL)
• 1 tsp Italian seasoning
• 1/3 cup water
• broad egg noodles (6 oz or 170 g)
• 1 can cream of mushroom soup (10 oz or 284 mL)
• 1/2 soup can filled with milk
• 1/2 cup cheddar, shredded
• 1/2 cup mozzarella, shredded

Instructions

1. Preheat oven to 400 ºF.
2. Cook noodles in boiling water for 3 minutes, then rinse in a colander.
3. Brown ground beef in a pan at medium-high.
4. When no longer pink, stir in tomato soup, Italian seasoning, and water.
5. Stir mushroom soup and milk together.
6. Layer in lasagna pan: 1/2 of meat mixture; 1/2 of cooked noodles; 1/2 of the soup mixture; and the cheddar.
7. Repeat same layers ending with mozzarella.
8. Bake for 30 minutes.