Leftover Lamb Casserol

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium onion
• 2 celery ribs
• 2 cups lamb
• 2 cups broccoli florets, frozen
• 10 ounces cream of mushroom soup
• 5 ounces milk
• 1 tablespoon worcestershire sauce
• 2 cups water
• 1 cup long grain rice

Recipe

• 1 place skillet on medium-low heat. add a tablespoon of butter.
• 2 peeled and coarsely chopped the onion into bite size pieces. coarsely chop the celery. add to the skillet. stirring occasionally as it cooks.
• 3 while onions and celery are cooking, break up the broccoli into florets. add more if you like lots of broccoli. cube the lamb into bite-size pieces. place these into a casserole dish.
• 4 mix the soup, milk and worchester sauce together.
• 5 when the celery and onions are partially cooked and the onions have begun to caramelize slightly, add to casserole dish. poor soup mixture into casserole dish and mix together.
• 6 cook in 350 oven for 35 to 45 minutes, until bubbling and starting to brown along the edges.
• 7 meanwhile mix rice and water together. bring to a boil and cook on medium heat until all water is absorbed, about 12 to 15 minutes, stirring occasionally.
• 8 note: you can also reduce the water by 1/2 cup and add the rice and the 1.5 cups water to the casserole dish, cover it and cook at 350 for one hour. this will allow the soup to flavour the long grain rice.
• 9 serve casserole on the rice.