Lamb Rice Casserole
1/2 lb. lamb
2T. chopped pimento
2T. oil
l/2 C. rice, cooked
3/4 C. chopped onion
1 C. milk
1 1/4 C. sliced celery
1 can mushroom soup
1 C. diced green pepper
Cut meat in bite size pieces; brown quickly in oil. Add onions, celery, green pepper and stir fry with meat, about 3 to 5 minutes. Add pimento, rice, soup and milk. Mix thoroughly.
Remove from heat. Turn into casserole. Bake at 350° about 1 hour. Serves 8.