Lamb And Spinach Casserole Recipes

LAMB AND SPINACH CASSEROLE

Lamb and Spinach Casserole image

I roasted a leg of lamb recently (with recipe #80983) and since I was the only one eating it, I had a bit leftover. I came across this recipe in a cookbook (by James Villas) and knew I had to try it. It tasted soooo good I just had to share! (You can substitute any other leftover cooked meat: beef, chicken, etc. for the lamb if desired.)

Provided by flower7

Categories Spinach

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cubed cooked lamb (preferably cooked rare, since it will be cooked again)
2 (10 ounce) packages frozen chopped spinach, thawed
1/4 cup mayonnaise or 1/4 cup sour cream
1/4 cup butter, melted
3 fluid ounces dry sherry
1/2 teaspoon dried rosemary or 1/2 teaspoon thyme
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
1/2 cup crumbled feta cheese or 1/2 cup goat cheese

Steps:

Preheat the oven to 350°F Grease a 1 1/2-quart casserole dish and set aside.
Squeeze thawed spinach until almost dry.
In a medium size bowl, combine all the ingredients except the cheese and mix until well blended.
Scrape into the prepared casserole dish and sprinkle the cheese evenly over the top.
Bake until bubbly and slightly browned, about 30 minutes.

Nutrition Facts : Calories 346.9, Fat 21.5, SaturatedFat 11.2, Cholesterol 51, Sodium 796.9, Carbohydrate 13.7, Fiber 4.5, Sugar 3.8, Protein 8.6

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