Leftover Lamb Rice Casserole
Transform your dinner leftovers into a comforting masterpiece with this Leftover Lamb Rice Casserole. Perfect for making use of shredded or diced cooked lamb, this hearty dish combines tender lamb, fluffy rice, and a creamy, cheesy sauce infused with thyme, garlic, and onion. Vibrant peas and carrots add pops of color and nutrition, while a golden breadcrumb and cheddar topping provides the ultimate crispy contrast. Easy to assemble and ready in under an hour, this casserole is an irresistible option for busy weeknights or a cozy family meal. Whether you're looking to minimize food waste or simply crave a baked casserole with rich layers of flavor, this recipe delivers big on taste and satisfaction.
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Recipe Information
Ingredients
- 2 cups cooked lamb (shredded or diced)
- 3 cups cooked white or brown rice
- 1 cup frozen peas and carrots (thawed)
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken or vegetable stock
- 0.5 cups milk
- 1.5 cups cheddar cheese (shredded)
- 0.5 cups parmesan cheese (grated)
- 1 teaspoon dried thyme
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups bread crumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine. Cook for 1 minute to remove the raw flour taste.
Gradually whisk in the chicken or vegetable stock and milk, making sure there are no lumps. Bring the mixture to a simmer and cook for 2-3 minutes until thickened.
Stir in 1 cup of shredded cheddar cheese, grated parmesan cheese, dried thyme, salt, and black pepper. Mix until the cheese has melted into the sauce.
In a large mixing bowl, combine the cooked rice, shredded lamb, thawed peas and carrots, and the cheese sauce. Mix until all the ingredients are evenly distributed.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, combine the bread crumbs with 0.5 cups of cheddar cheese and the olive oil. Sprinkle this crumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 24.8 g | ||
| Protein | 221.2 g | 442% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2992 mg | 230% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2749 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
