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Lamb And Bean Casserole

Serves: 5
Total Calories: 534

Ingredients

1 can split pea soup with ham
3/4 cup vegetable juice
1 (1-pound) can diced carrot
2 cups celery, thinly sliced
1 can white kidney beans
2 pounds lamb shoulder cubed
1 large onion chopped

Directions:

Mix together soup, vegetable juice, carrots, celery and kidney beans. Bake at 400°F for 30 minutes. Meanwhile sauté lamb shoulder cubes (half at a time). When done, stir into vegetable mixture. Sauté onion in lamb drippings. Bake 1 hour longer until lamb is tender.

Nutritional Facts:

Serves: 5
Total Calories: 534
Calories from Fat: 299

This Lamb And Bean Casserole recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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