Im pretty sure I know the answer to my own question, but I'd rather ask for reassurance, than try and be a Mr know it all and screw up the recipe.
I have a recipe for a ' Mexican lasagna', that calls for a can of condensed cheddar cheese soup and condensed golden mushroom soup. When eating them as 'soup', you add an additional can of milk, water or whatever to reconstitute the soup. Since this is a 'lasagna' and not a ' soup', can I assume that Im just adding the can of condensed soup as is, with no additional liquids to be added other than what is listed in the ingredients ??
***I still am vegetarian, so I've got all the substitutions needed where they apply, Just incase anyone thought I finally hopped the fence on vegetarianism. Im still ' one of them'
Mexican Lasagna Recipe
1 can (10.75 ounces) condensed cheddar cheese soup
1/4 cup milk
1 package (1 ounce) fajita seasoning mix, divided
1 pound ground beef
1 can (10.75 ounces) condensed golden mushroom soup
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons crushed dried oregano leaves
12 (5- to 6-inch diameter) corn tortillas
Chopped tomatoes, optional
Sliced green onions, optional
In medium bowl, stir together cheddar cheese soup, milk and half the fajita seasoning, mixing until mixture is smooth.
In skillet over medium-high heat, cook ground beef, crumbling with fork, until browned. Pour off any fat.
Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning into ground beef, mixing well.
Increase heat and bring mixture to a boil.
Reduce heat to low and continue cooking for 5 minutes. Remove skillet from heat.
Place 3 tortillas in bottom of a shallow, 2-quart baking dish, overlapping slightly and covering bottom as much as possible.
Spread 1 cup beef mixture over tortillas in dish. Add another layer of 3 tortillas and another cup of beef mixture. Repeat layers with 3 more tortillas and another cup of beef.
Top with remaining tortillas. Spread cheese soup mixture over tortillas.
Bake at 350°F for 30 minutes, or until hot and bubbling. Let stand at room temperature for 10 minutes.
Sprinkle with chopped tomatoes and sliced green onions, if desired. Serve hot. Mexican Lasagna Recipe yields 6 servings.