Lamb Casserole
Yield
4 servingsPrep
25 minCook
40 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lamb
cooked and cubed |
*
|
| 4 | ounce can |
mushrooms
|
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 16 | ounce can |
tomatoes
|
|
| 2 | cups |
onions
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
butter
|
|
| ½ | cup |
rice
uncooked |
|
| 2 | tablespoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lamb
cooked and cubed |
*
|
| 4 | ounce can |
mushrooms
|
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 16 | ounce can |
tomatoes
|
|
| 473 | ml |
onions
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
butter
|
|
| 118 | ml |
rice
uncooked |
|
| 3E+1 | 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.
