lamb and wild rice casserole

Ingredients

• Servings: 12
• 2 cups uncooked wild rice
• 6 cups water
• 6 slices bacon
• 4 pounds ground lamb
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup flour
• 3 1/2 cups half and half
• 1 (18 ounce) can ready to serve cream of mushroom soup
• 1 (8 ounce) can sliced mushrooms, drained, liquid reserved
• 1 cup slivered almonds
• 1 (2 ounce) jar diced pimento
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place rice and water in a pot and bring to a boil. reduce heat to low, cover, and cook 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a large skillet over medium-high heat and cook until evenly brown. drain, crumble, and set aside. place lamb in skillet and cook until evenly brown. drain and set aside.
• reduce skillet heat to medium and melt butter. stir in onion and celery, and cook until tender; set aside. mix flour into remaining butter until smooth. in a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. stir in the soup. mix in 6 cups cooked rice, cooked bacon, cooked lamb, mushrooms, almonds, pimento, parsley, salt, and pepper. transfer to a 9x13 inch casserole dish.
• bake 40 minutes in the preheated oven.