Leftover Lamb Rice Casserole

Transform your dinner leftovers into a comforting masterpiece with this Leftover Lamb Rice Casserole. Perfect for making use of shredded or diced cooked lamb, this hearty dish combines tender lamb, fluffy rice, and a creamy, cheesy sauce infused with thyme, garlic, and onion. Vibrant peas and carrots add pops of color and nutrition, while a golden breadcrumb and cheddar topping provides the ultimate crispy contrast. Easy to assemble and ready in under an hour, this casserole is an irresistible option for busy weeknights or a cozy family meal. Whether you're looking to minimize food waste or simply crave a baked casserole with rich layers of flavor, this recipe delivers big on taste and satisfaction.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups cooked lamb (shredded or diced)
• 3 cups cooked white or brown rice
• 1 cup frozen peas and carrots (thawed)
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1.5 cups chicken or vegetable stock
• 0.5 cups milk
• 1.5 cups cheddar cheese (shredded)
• 0.5 cups parmesan cheese (grated)
• 1 teaspoon dried thyme
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 cups bread crumbs
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

Step 3

Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine. Cook for 1 minute to remove the raw flour taste.

Step 4

Gradually whisk in the chicken or vegetable stock and milk, making sure there are no lumps. Bring the mixture to a simmer and cook for 2-3 minutes until thickened.

Step 5

Stir in 1 cup of shredded cheddar cheese, grated parmesan cheese, dried thyme, salt, and black pepper. Mix until the cheese has melted into the sauce.

Step 6

In a large mixing bowl, combine the cooked rice, shredded lamb, thawed peas and carrots, and the cheese sauce. Mix until all the ingredients are evenly distributed.

Step 7

Transfer the mixture to the prepared baking dish, spreading it out in an even layer.

Step 8

In a small bowl, combine the bread crumbs with 0.5 cups of cheddar cheese and the olive oil. Sprinkle this crumb mixture evenly over the top of the casserole.

Step 9

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbly.

Step 10

Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(2273.1g)

Amount per serving	% Daily Value*
Calories	3969.4

Total Fat 227.8g	0%
Saturated Fat 118.1g	0%
Polyunsaturated Fat 2.1g
Cholesterol 729.8mg	0%
Sodium 6415.9mg	0%
Total Carbohydrate 270.7g	0%
Dietary Fiber 15.1g	0%
Total Sugars 24.8g
Protein 221.2g	0%

Vitamin D 94.2IU	0%
Calcium 2991.7mg	0%
Iron 26.2mg	0%
Potassium 2748.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 22.0%

Carbs: 27.0%