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Yugoslavian Lamb Casserole |
Serves: 4
Print this Recipe
1/4 cup white rice cooked (optional)
3 slices bacon cut into 1-inch pieces, partially fried and drained
Thinly sliced cooked lamb, about 1/2 pound
2 potatoes peeled and thinly sliced
1 green bell pepper thinly sliced
1 onion quartered and thinly sliced
2 cloves garlic minced
3 tomatoes peeled, seeded, and chopped
Salt and freshly ground pepper to taste
1 tablespoon chicken bouillon or 3 chicken bouillon cubes
1/4 cup water boiling
1 cup sharp cheddar cheese shredded
1 tablespoon butter or margarine
Heat oven to 350° F. In greased, shallow 1 1/2 -quart casserole layer, in order, optional rice, bacon, lamb, potatoes, green pepper, onion, garlic, and tomatoes. Generously sprinkle with salt and pepper to taste. Dissolve bouillon in water; pour over top. Cover with cheese and dot with butter or margarine. Cover and bake for 1 to 1 1/2 hours or until potatoes are tender.
Yugoslavian Lamb Casserole comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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