Lamb, Rice and Black Olive Casserole

  • Yield 6-8
  • Prep 45 minutes
  • Cook 45 minutes


1/2 cup wild rice
1 cup long grain rice
1-1/2 pound ground lamb
1 - 4 ounce can stems and pieces mushrooms, drained
1 - 6 ounce can Calif. Black Ripe Olives, drained and sliced
3 -- green onions, chopped
1 cup crumbled feta cheese
3/4 cup blanched slivered almonds
1 -10-3/4 ounce can cream of mushroom soup
1 cup chicken broth
1 cup grated parmesan cheese


Cook the wild rice and long grain rice according to directions.  Mix both together in large bowl.  Cook the ground lamb in large fry pan, crumbling the lamb until cooked through.  Drain and add to the rice.  Add the mushrooms, black olives, green onions and almonds to the rice and lamb mixture.  In small saucepan, mix together the cream of mushroom soup and chicken broth and heat until warm.  Add ths soup mixture to the lamb, rice and olives mix and stir well.

Spray a 9×13 baking pan with no stick cooking spray and add the lamb, rice and olive mixture.  Sprinkle with parmesan cheese and bake at 350 degrees for 45 minutes




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