Quick & Easy

Easy lamb and bean casserole

easy lamb and bean casserole
3 Cup
2H 15M
2H 30M



1.Heat oil in medium saucepan; cook garlic, onion, carrot and celery, stirring, until onion softens.
2.Add lamb, stock and undrained tomatoes; bring to a boil. Reduce heat; simmer, covered, 1 hour. Add beans; simmer, uncovered, about 1 hour or until lamb is tender. Stir in parsley.

Freeze any remaining casserole, covered, for up to 3 months.


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