Recipe: at dinner Lamb and Beef Noodle Casserole

Recipe: at dinner Lamb and Beef Noodle Casserole Delicious, fresh and tasty.

Lamb and Beef Noodle Casserole. Lamb and Beef Noodle Casserole step by step. Add the chives, garlic, shallots, pickles, and lamb to the pan. Brown the lamb it there is a lot of oils drain till.

Stir in soup, water, oregano, salt and pepper.

While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.

Drain and transfer to a large bowl.

You can have Lamb and Beef Noodle Casserole using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lamb and Beef Noodle Casserole

1. It’s of Sauce.

2. You need 1-1/2 tablespoons of extra virgin olive oil.

3. It’s 14 ounces of beef meatballs.

4. You need 1 pound of ground lamb.

5. You need 1 cup of sour cream.

6. It’s 2 tablespoons of unbleached all purpose flour.

7. It’s 1 cup of heavy whipping cream.

8. Prepare 1/4 cup of chopped chives.

9. You need 1/4 cup of parsley flakes.

10. Prepare 1 teaspoon of granulated garlic powder.

11. It’s 1/4 cup of chopped shallots.

12. It’s To taste of salt.

13. It’s To taste of ground black pepper.

14. Prepare 12 ounces of English peas.

15. Prepare 1/3 cup of chopped bread and butter pickles.

16. It’s 1 of medium sized dill pickle chopped.

17. It’s of Pasta.

18. It’s 12 ounces of wide egg noodles.

19. Prepare As needed of water to boil pasta.

20. It’s 2 teaspoon of salt for boiling water and pasta.

21. You need 2 tablespoons of extra virgin olive oil for boiling pasta.

22. Prepare of Topping.

23. You need 1/2 stick of butter.

24. It’s 1 cup of panko breadcrumbs.

25. You need 5 ounces of spreadable goat cheese.

Heat the oil over medium-high heat in a large skillet.

In a skillet, cook lamb and garlic until lamb is browned; drain.

Stir in tomato sauce, salt and pepper.

In a small bowl, beat cream cheese and sour cream until smooth; stir in onions.

Lamb and Beef Noodle Casserole step by step

1. Preheat oven to 400 degrees Fahrenheit. Slice the meatballs in half and fry till crispy, in 1-1/2 tablespoons extra virgin olive oil. Remove and set aside. Start boiling the pasta..

2. Add the chives, garlic, shallots, pickles, and lamb to the pan. Brown the lamb it there is a lot of oils drain till about 1/4 cup of drippings are there..

3. Add flour. Stir till kinda thick. Add meatballs back..

4. Add in the peas and boiled noodles to the lamb. Reserve some pasta water. Add in cream and sour cream. Stir if too thick add in the pasta water a little at a time. Salt to taste add in the meatballs..

5. Mix it up and smooth the top, a bit..

6. Melt butter add to the breadcrumbs. Mix and sprinkle over the top of the casserole. Randomly add pieces of cheese over the top..

7. Put into oven for 20-40 minutes. Allow to rest 15 minutes and serve. I hope you enjoy!!!!.

While browning the beef I seasoned it with onion powder, garlic powder, freshly ground black pepper, and a smidge of salt.

I chopped up one small onion, and after draining the beef I mixed the beef, cream of mushroom soup, and chopped onions together and let them simmer a bit.

Pour a thick layer of bechamel on top of the noodles, to the top of the casserole dish (there may be a little leftover).

Mama's Oh-So-Savory Lamb and Eggplant Casserole Mama's Oh-So-Savory Lamb and Eggplant Casserole.

This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro).