Greek Lamb And Cheese Casserole
|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.