| Layered Lamb Casserole
one 17 ounce can of whole kernel corn, drained
1 1/2 pounds of ground lamb
1 tablespoon of all purpose flour
one 8 ounce can of tomato sauce
1 teaspoon of garlic salt
1/4 teaspoon of ground cinnamon
one 12 ounce carton of small curd cottage cheese
2 eggs, beaten
1 tablespoon of chopped fresh chives
one 4 ounce package of shredded mozzarella cheese
1/4 cup of grated Parmesan cheese
2 tablespoons of slivered almonds, toasted |
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Spread corn evenly in a 10x6x2 inch baking dish, set aside. Brown meat in a large skillet over medium heat, stirring to crumble, drain off pan drippings. Add flour to meat, cook, stirring constantly, over medium heat for 1 minute. Remove from heat. Add tomato sauce, garlic salt, and cinnamon, stirring well. Spoon mixture evenly over corn. Bake at 350ºF. for 15 minutes. Combine cottage cheese, eggs, and chives in a medium mixing bowl, mix well. Spoon mixture evenly over meat mixture. Sprinkle with cheese and almonds. Bake an additional 20 minutes or until bubbly and browned. Serve hot. 6 - 8 servings |
