Leftover Lamb & Rice Casserole

Submitted by Jean R

"I like to cook boneless leg of lamb, but with just two of us there are always leftovers. This satisfying casserole is easy to put together and tastes great. I use canned gravy for this dish."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 2 medium onions, cut in thin slices
• 44.37 ml butter
• 354.88 ml cooked lamb, cubed
• 226.79 g beef gravy
• 1 garlic clove, minced
• 473.18 ml cooked rice
• 59.14 ml fresh parsley
• salt and pepper

directions

1. Preheat oven to 350 degrees.
2. In a medium frying pan saute the onion in butter until soft and lightly browned.
3. In a medium sized casserole combine the sauteed onions with the remaining ingredients, add salt and pepper to taste.
4. Bake covered for 45 minutes.

Reviews

[Ben Robertson]

Quite good! I had some leftover lamb after Christmas supper and didn't want to waste it. Kids and adults ate it up. I used an envelope of Knorr Classic Brown sauce and that tasted fine. I forgot the salt and was glad I did because the dish didn't need it (and I like salt). Thanks.

 

[CaramelPie]

We really liked this casserole! I had leftover cooked brown rice in the freezer & leftover leg of lamb in the fridge. This came together very easily & was very tasty. Thanks!