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Layered Liver Casserole

food.master's picture
  Frozen peas 2 Cup (32 tbs)
  White bread slice 3
  Water 1⁄2 Cup (8 tbs)
  Lamb liver 1 Pound
  Oil 3 Tablespoon
  Onion 1 , chopped
  Butter 2 Tablespoon
  Eggs 3
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Grated cheese 3 Tablespoon
  Bacon slices 2
  Carrots 1 Pound, diced
  Chopped parsley 1⁄4 Cup (4 tbs)

Thaw the peas.
Sprinkle the bread with the water and leave to soak, then squeeze out and crumble the bread into small pieces.
Finely chop the liver.
Heat the oil in a saucepan.
Add the onion and fry gently for 5 minutes.
Add the liver and fry for a further 2-3 minutes.
Add the butter and, when it has melted, remove from the heat.
Stir in the bread, eggs, salt, pepper and cheese.
Dice the bacon.
Put the carrots in a baking dish with the parsley, bacon and peas.
Cover with the liver mixture.
Place the dish on a rack in a pan of hot water and bake in a moderate oven (350° F) for 45-55 minutes.
The casserole is cooked when a skewer inserted in the center comes out clean.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 370 Calories from Fat 170

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 5.8 g28.9%

Trans Fat 0 g

Cholesterol 123.7 mg41.2%

Sodium 640.7 mg26.7%

Total Carbohydrates 24 g8.1%

Dietary Fiber 4.9 g19.5%

Sugars 7 g

Protein 26 g52.2%

Vitamin A 1506.2% Vitamin C 26.5%

Calcium 14.1% Iron 69.5%

*Based on a 2000 Calorie diet

Layered Liver Casserole Recipe