Steak & Mushroom

Beef and Mushroom Four Cheese Lasagna Skillet

This skillet supper has all the flavours of a slow-cooked beef and mushroom lasagna – but without the wait.

15 Mins Prep/40 Mins Total

4 Servings

450 Calories

Ingredients

1
lb (500 g) steak, thinly sliced
1
pkg Hamburger HelperTM Four Cheese Lasagne
2
tbsp (30 mL) vegetable oil
1/2
lb (250 g) sliced mixed mushrooms
Pinch
each salt and pepper
2
cups (500 mL) milk
1 2/3
cups (400 mL) hot water
1/3
cup (75 mL) grated Parmesan cheese, divided
1/4
cup (50 mL) finely chopped fresh basil

Preparation

  1. Heat oil in large skillet set over high heat; cook steak, mushrooms, salt and pepper for 7 to 8 minutes or until steak starts to brown.
  2. Stir in milk, hot water, and sauce mix and uncooked pasta (from Hamburger HelperTM pkg); bring to boil, stirring occasionally.
  3. Reduce heat; cover and simmer, stirring occasionally, for about 10 minutes or until pasta is tender.
  4. Remove from heat. Stir in 1/4 cup (50 mL) Parmesan cheese. Cover and let stand for about 5 minutes or until sauce is thickened. Sprinkle with remaining Parmesan and basil.