LEFTOVER LAMB & RICE CASSEROLE

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Leftover Lamb & Rice Casserole image

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.

Provided by Jean R

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 medium onions, cut in thin slices
3 tablespoons butter
1 1/2 cups cooked lamb, cubed
8 ounces beef gravy
1 garlic clove, minced
2 cups cooked rice
1/4 cup fresh parsley
salt and pepper

Steps:

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

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