Greek Lamb And Cheese Casserole Recipe
Ingredients
| Noodles | 4 Ounce | |
| Ground lamb | 1 pound | |
| 2 stalks celery, thinly sliced (1 cup) | ||
| Condensed cream of mushroom soup | 1 10 3/4 Ounce | |
| Shredded mozzarella cheese | 1 Cup (16 tbs), crumbled | |
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| Plain yogurt | 1/2 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| Snipped parsley | 2 Tablespoon | |
| 1 medium tomato, cut into thin 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.
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.
Chef
