Friday, December 19, 2008

Lamb Burger & Vegetable Pasta Casserole

Basic TED

One of the many recipes submitted by the ladies on the MilkWorks listserv email group. Thanks!

This recipe does not have exact measurements, it is a very casual dish.

Put on a pot of boiling, salted water to cook some pasta of your choice (rice, wheat, spelt, quinoa, etc.). Cook til al dente.

In a skillet, brown lamb burger. Drain off the fat and transfer lamb to an oven safe baking dish. In the same skillet make a roux with 2 Tbsp of flour (can use GF flours as well), and 2 Tbsp margarine or olive oil.

Whisk together over medium heat until combined and slowly add in some chicken broth (or any other broth that is safe) until you have a nice think gravy without lumps.

Add the gravy and the pasta to the baking dish with the burger. Add in 1-2 cups of frozen vegetables. Mix all together in the dish and bake at 350 degrees for 1/2 an hour or longer, until veggies are cooked through.

To make a vegetarian option, use cooked lentils instead of the ground burger. Use vegetable broth (homemade or canned) instead of the chicken broth. Delicious!


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