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Greek Lamb And Cheese Casserole

Microwaverina's picture
  Medium noodles 4 Ounce (3 Cups)
  Ground lamb 1 Pound
  Celery stalks 2 , thinly sliced to make 1 cup
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Crumbled feta cheese/Shredded mozzarella cheese 4 Ounce (1 Cup)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Plain yogurt 1⁄2 Cup (8 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Dried oregano 1⁄2 Teaspoon, crushed
  Snipped parsley 2 Tablespoon
  Tomato 1 Medium, cut into wedges

Prepare noodles according to package directions.
Meanwhile, crumble lamb into a 2-quart casserole, then stir in celery.
Micro-cook, covered, on 100% power (HIGH) 5 to 6 minutes or till lamb is done, stirring once to break up lamb.
Drain off fat.
Stir the cream of mushroom soup, feta or mozzarella cheese, olives, yogurt, milk, oregano, and 1/8 teaspoon pepper into the lamb mixture.
Stir in the cooked noodles.
Micro-cook the lamb mixture, covered, on 100% power (HIGH) 6 to 8 minutes or till heated through, stirring twice.
Sprinkle snipped parsley atop the lamb mixture.
Arrange the tomato wedges atop.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2451 Calories from Fat 1320

% Daily Value*

Total Fat 159 g244%

Saturated Fat 70.1 g350.4%

Trans Fat 0.1 g

Cholesterol 558.7 mg186.2%

Sodium 3446.6 mg143.6%

Total Carbohydrates 135 g45%

Dietary Fiber 10.4 g41.5%

Sugars 27.5 g

Protein 120 g240.2%

Vitamin A 97.2% Vitamin C 99.7%

Calcium 140.7% Iron 156.6%

*Based on a 2000 Calorie diet

Greek Lamb And Cheese Casserole Recipe