Leftover Lamb Casserole Recipe

Baked White Bean and Lamb Casserole
Foodcollection / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
368 Calories
14g Fat
43g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 368
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 34%
Cholesterol 55mg 18%
Sodium 707mg 31%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 9%
Protein 17g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lamb casserole recipe with leftover cooked lamb, rice, and tomatoes. Scroll down to see more lamb recipes, including lamb stews, chops, and leg of lamb recipes.


  • 2 cups lamb (cooked, diced)
  • 2 tablespoons butter
  • 1/2 cup onion (chopped)
  • 4 ounces mushrooms (sliced)
  • 1 1/2 cups rice (cooked)
  • 2 (14.5-ounce) cans tomatoes
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 2 to 4 tablespoons grated Parmesan cheese or shredded Cheddar or other

Steps to Make It

  1. Gather the ingredients.

  2. Cook onion in butter until tender. Add mushrooms and brown lightly.

  3. Combine all ingredients except cheese in a greased 2-quart casserole. Top with the cheese.

  4. Bake at 350 F for 30 minutes, or until hot and bubbly. 

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