Leftover Meat Casserole

*Leftover Meat Casserole*
Serves 4 to 6

This is a most delicious way to use up all those leftovers from your Sunday Lunch.  It's an old fashioned recipe that I have had kicking around in my big blue binder for a great many years.  It's really good, very quick and easy to put together and uses up all the little bits you may have leftover.  It comes from a day and age when nothing went to waste.  It's an oldie but a goodie!

2 cups cooked lamb, pork, beef or chicken, cut into smallish bits
1 cup diced celery
1 large onion, peeled and minced
1 clove of garlic, peeled and minced
1 1/2 cups of lefotver cooked vegetables, diced
1 tin of campbells condensed cream of tomato soup, undiluted
1 tin of campbells condensed cream of mushroom soup, undiluted
3 cups cooked egg noodles
salt and black pepper to taste
1 cup of meat stock (the kind depends on what type of meat you are using)
1 cup dry bread crumbs
1/2 cup grated cheddar cheese

Pre-heat the oven to 180*C/350*F.  Lightly grease a casserole dish and set aside.

Put the onions, celery and garlic into a microwave safe bowl, along with 1 TBS of water. Cover with cling film.  Pierce the top in a few places and then microwave it for about 1 1/2 minutes, or until they are crispy tender.  Remove from the microwave and dump into a large bowl.  Add the chopped meat and give it a stir.

Place the meat/onion mixture, vegetables and noodles together in layers in the prepared casserole dish, ending with noodles on top and seasoning each layer slightly with some salt and pepper.

Blend the soups and meat stock and pour this over top of the whole mixture.  Combine the grated cheese and breadcrumbs and spinkle this mixture evenly over top of the casserole.  Bake for about 35 to 40 minutes until nicely bubbling and lightly browned on top.  Delicious!
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