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Slow-Cooker Three-Cheese Creamy Lasagna Recipe

Slow-Cooker Three-Cheese Creamy Lasagna
Source: Pillsbury

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Ingredients

  • 8 no-boil lasagna noodles (from 16-oz package)
  • 1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 cup milk
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • Paprika
PREP TIME
10m
TOTAL TIME
5h10m
YIELD
6 servings

Instructions

  • Spray 3- to 4-quart slow cooker with cooking spray. Layer half of the noodles in slow cooker, breaking noodles and overlapping as necessary.
  • In small microwavable bowl, microwave cream cheese spread on High 20 to 30 seconds. Stir in soup until well blended.
  • Pour half of soup mixture over noodles. Sprinkle with half of the Cheddar cheese.
  • Repeat layering with remaining noodles, soup mixture and Cheddar cheese. Carefully pour milk over all.
  • Sprinkle Parmesan cheese and paprika over top.
  • Cover; cook on Low setting 4 to 5 hours.

Dinner

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A recipe from Pillsbury

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