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Lamb and Rice Casserole


1 1/2 cups chopped onion

1/2 cup chopped celery

2 tbsp. butter

2 cups minced or shredded lamb meat

2 cups cooked rice

2 cans (14 oz) diced tomatoes, drained

1 1/2 tsp. salt

1 tsp. paprika

1 tsp. Worcestershire sauce

2 slices bacon, finely diced



In a skillet, over medium heat, cook the butter, onion and celery until onions are slightly translucent. Transfer this to a baking dish and add the lamb, tomatoes, paprika, salt, Worcestershire sauce and rice. Mix well and sprinkle the bacon over top. Bake at 375 degrees for 40 minutes.

Save on cleanup by using an oven-safe or cast iron skillet and bake directly in it.