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Lamb Noodle Stroganoff Recipe

Photo by: Taste of Home Lamb Noodle Stroganoff Recipe

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Lamb is such a tender and flavorful meat. It make a great additional as the protein in this stroganoff dish. This comes together so quickly and disappears just as fast.—Margery Bryan, Moses Lake, Washington

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Lamb Noodle Stroganoff Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8-10 Servings

20 30 50

Ingredients

2 pounds ground lamb
2 garlic cloves, minced
1 can (16 ounces) tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) medium noodles, cooked and drained
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
6 green onions, sliced
1-1/2 cups (6 ounces) shredded cheddar cheese
Paprika

Directions

In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13-in. x 9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes. Yield: 8-10 servings.

Variation: Ground beef can be substituted for the lamb.

Nutritional Facts 1 serving (1 cup) equals 549 calories, 34 g fat (19 g saturated fat), 165 mg cholesterol, 695 mg sodium, 30 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Lamb Noodle Stroganoff in Reminisce May/June 1994, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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