Lamb, Asparagus, and Wild Rice Casserole ~ Lunchbag Week 35

Sorry, I don’t have a picture of this one – the guys dug in and wolfed it down so fast I didn’t get a chance. And it was LAMB – bwaaahaha! I cooked lamb for Easter dinner from my Aunt Beverly’s recipe and even though Michael was sitting at the kitchen island the whole time I did the rub-and-marinate thing the night before he never noticed anything amiss – he thought it was a pork roast. It was tender and delicious and everyone loved it – only Beverly and I knew what it REALLY was. I actually don’t think I’d ever eaten lamb before. I expected something, I don’t know, odd and gamey. But it’s wonderful! I had some left over and was looking for a casserole we could use for dinner or heat up for hot lunches since it’s Spring Break this week. I rooted though the pantry and fridge and this is what I came up with:
1 1/2 cup chopped leftover lamb (you could use chicken or turkey or pork, too)
1 box Uncle Ben’s long grain and wild rice, prepared as per package directions
1 bunch green onions, sliced
1 can cream of asparagus soup (or whatever cream of . . . you have lying around)
1/4 cup milk
1 bunch asparagus, chopped
salt and pepper to taste
Mix and bake at 350 for 15 minutes if you like your asparagus to still have a little crunch, 25 or so if you like it softer.

On Friday I’ll be linking this recipe to the recipe swaps at Colleen’s Kitchen and Grocery Cart Challenge, so drop by and share!

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2 thoughts on “Lamb, Asparagus, and Wild Rice Casserole ~ Lunchbag Week 35”

  1. Thanks so much. Remember the lamb I took home Sunday. I was going to make a rice salad thing with it. I like this so much better. I can't wait.

  2. That sounds incredible! I don't think I've ever eaten lamb! But seeing that you can make it with turkey or chicken, I think it's something my family would love!

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