Stroganoff Casserole

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 -4 cups uncooked egg noodles (, use 3 cups for regular egg noodles and 4 cups for large or wide egg noodles. they take more space)
• 2 lbs boneless lamb loin or 2 lbs lamb chops
• 1 teaspoon vegetable oil
• 2 (15 ounce) cans corn, including liquid
• 2 (4 ounce) cans mushrooms, optional
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 envelope onion soup mix or 1 envelope mushroom soup mix
• 1 cup sour cream or 1 cup low-fat sour cream
• fresh parsley, to garnish

Recipe

• 1 cook noodles according to package directions.
• 2 drain.
• 3 trim lamb of excess fat, cut into 3/4 inch cubes.
• 4 heat oil in a large skillet or dutch oven, add lamb and stir-fry until browned and cooked through.
• 5 stir in condensed soup, soup mix, corn (including liquid) and mushrooms (if used).
• 6 reduce heat to low, cover and simmer until lamb is tender and juice is partially evaporated- do not burn dry.
• 7 stir in drained noodles and the sour cream.
• 8 heat through.
• 9 garnish with snipped parsley.