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

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

Light-Bodied Red Wine

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


Reviews for Lamb Noodle Stroganoff

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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 (1)
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MY REVIEW
LoriO1
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
drburns
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
Reviewed Feb. 22, 2010

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

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