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 in my Big Blue binder for many years.  It's really good, quick and very easy to put together.  It also uses up all the little bits that you have leftover, including the vegetables.  It comes from the days when nothing was wasted.  It's an oldie but a goodie!

2 cups cooked lamb, pork, beef or poultry, cut into smallish pieces
1 cup diced celery
1 clove of garlic, peeled and minced
1 1/2 cups leftover vegetables, diced
1 tin of condensed cream of tomato soup, undiluted
1 tin of condensed mushroom soup, undiluted
3 cups cooked egg noodles
salt and black pepper to taste
1 cup of stock (the kind you use depends on which meat you are using)
1 cup dry bread crumbs
1/2 cup grated strong 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 dish along with 1 TBS of water.  Cover with cling film, prick a hole in the top, and microwave for about 1 1/2 minutes, or until they are crispy tender.  Remove and drain.

Mix the onion mixture together with the chopped meat.  Place the meat, vegetable and noodles together in layers in the buttered casserole dish, ending with noodles on top, seasoning each layer lightly with some salt and black pepper.  Blend the soups and meat stock together and pour this over top of the noodles.

Combine the crumbs and cheese and sprinnkle this evenly over top of the dish.  Bake for 35 to 40 minutes until nicely bubbling and lightly browned in top.  Delicious!
Comments