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Lamb Noodle Stroganoff

 Lamb Noodle Stroganoff
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
8-10 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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,

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Lamb Noodle Stroganoff (continued)

Nutritional Facts: 30 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.