Lamb Noodle Stroganoff Recipe

3.5 3 3
Lamb Noodle Stroganoff Recipe
Lamb Noodle Stroganoff Recipe photo by Taste of Home
Publisher Photo

Lamb Noodle Stroganoff Recipe

Read Reviews
3.5 3 3
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Nutritional Facts

1 cup: 549 calories, 34g fat (19g saturated fat), 165mg cholesterol, 695mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 28g protein.

  • 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
  1. 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.
Originally published as Lamb Noodle Stroganoff in Reminisce May/June 1994, p49

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Reviews forLamb Noodle Stroganoff

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LoriO1 User ID: 1351380 41015
Reviewed Mar. 11, 2014

"Great recipe with either lamb or beef. The only thing I changed was that I add in some of the Cavendars Greek Seasoning. Gives it that extra kick of flavor that the recipe needed!"

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drburns User ID: 7100219 11172
Reviewed Jan. 22, 2013

"Either the Sour Cream or the Cream Cheese was too much. Didn't finish it, didn't save it."

MY REVIEW
Isolda User ID: 2915263 42869
Reviewed Feb. 22, 2010

"This is an excellent casserole choice for using ground lamb."

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