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Meats & Seafood - Lamb Chops and Rice Casserole



INGREDIENTS
  • 4 lamb chops
  • Vegetable oil
  • 1 cup quick-cooking rice
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • Chopped green pepper
  • American cheese slices

INSTRUCTIONS
Fry lamb chops in a small amount of oil. Place chops in a casserole dish. Mix soup, 1 can water, and chopped pepper; pour over lamb chops. Sprinkle rice over chops and press into soup.
Bake at 350° until rice is done. Cover with cheese and melt in oven. Remove from oven and serve.
 
 
 
 
Submitted By: Doris Harkness
Brighton
Tipton Farmers Co-op
 
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