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Lamb Casserole

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Submitted by Lyndy

YIELD

4 servings

PREP

25 min

COOK

40 min

READY

70 min

Ingredients

2 473
CUPS ML LAMB
cooked and cubed *
4 4
OUNCE CAN OUNCE CAN MUSHROOMS
2 473
CUPS ML BEEF STOCK
prefer veal stock if possible
16 16
OUNCE CAN OUNCE CAN TOMATOES
2 473
CUPS ML ONIONS
chopped
3 45
TABLESPOONS ML BUTTER
½ 118
CUP ML RICE
uncooked
2 3E+1
TABLESPOONS ML WORCESTERSHIRE SAUCE

Directions

Heat lamb, mushrooms, stock, tomatoes, and onions for 15 minutes over low heat.

Do not boil.

Season with salt and pepper.

Brown rice in frying pan with butter.

Combine rice and lamb mixture in buttered casserole.

Bake, covered at 350℉ (180℃) F for 40 minutes or more.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 229 36% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 390mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 20% Vitamin C 30%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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