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Greek Lamb And Cheese Casserole

Microwaverina's picture
Ingredients
  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
Directions

Prepare noodles according to package directions.
Drain.
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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Sprinkling
Ingredient: 
Cheese

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