Green Noodle and Lamb Casserole
|Ground lamb||1 1⁄2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Green egg noodles||8 Ounce, cooked al dente and drained|
|Butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ricotta cheese||1 Cup (16 tbs)|
Preheat oven to 350°F.
Grease 3-quart baking dish.
Brown lamb, onion and garlic in large skillet over medium-high heat; pour off excess fat.
Blend in soup, tomato sauce, water and seasoning.
Reduce heat and simmer 10 minutes.
Meanwhile, toss cooked noodles, butter and Parmesan in large bowl.
Add lamb mixture and ricotta and mix well.
Turn into dish.
Cover and bake until heated through, about 25 minutes.
Uncover and continue baking until top is golden, about 5 minutes.