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Lamb Noodle Stroganoff Recipe
Lamb Noodle Stroganoff Recipe photo by Taste of Home

Lamb Noodle Stroganoff Recipe

Read Reviews (3)
3.33 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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8-10 servings

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

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.

Directions

  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

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.

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

Reviews for Lamb Noodle Stroganoff(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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!

MY REVIEW
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
Reviewed Feb. 22, 2010

This is an excellent casserole choice for using ground lamb.

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