Lamb And Broccoli Casserole Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Shredded cheddar cheese | 1 Cup (16 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Freshly ground black pepper | 1⁄8 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Celery seed | 1⁄4 Teaspoon | |
| Worcestershire sauce | 1⁄4 Teaspoon | |
| Cooked lamb | 1 Pound, sliced | |
| Frozen broccoli | 10 Ounce, cooked and well drained | |
| Tomato | 1 , peeled and thinly sliced | |
| Shredded american cheese | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 541 Calories from Fat 262
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 15.9 g79.6%
Trans Fat 0 g
Cholesterol 181.4 mg60.5%
Sodium 550.9 mg23%
Total Carbohydrates 14 g4.6%
Dietary Fiber 2.3 g9.3%
Sugars 3.9 g
Protein 53 g105.6%
Vitamin A 60.5% Vitamin C 115.1%
Calcium 41.5% Iron 21.7%
*Based on a 2000 Calorie diet
Directions
Slowly stir in milk; cook until mixture boils and is thickened, stirring constantly.
Remove from heat.
Add cheddar cheese, salt, pepper, mustard, celery seed, and Worcestershire sauce.
Stir until cheese is melted.
Arrange layers of lamb, broccoli, and tomato slices in 1 1 1/2 quart casserole.
Pour sauce over top.
Bake in 350°F toaster oven 15 minutes.
Sprinkle with American cheese; bake for an additional 5 minutes.
Chef
