Leftover Lamb Tetrazzini

Source: America's Favorite Food Associations

A quick dish for family or friends!

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Serves: 8
Prep Time: 15 minutes
Cook Time: 50 minutes

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2 cups lamb shoulder, cooked, cubed
8 ounces linguine, cooked
2 tablespoons margarine
1 small onion, diced
1/4 cup flour
2 3/4 cup lowfat milk
4 ounce can canned mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmesan cheese, grated

Melt 2 tablespoons margarine in medium skillet; add onion and cook until tender but not brown. Sprinkle flour over onion and stir. Add milk gradually, stirring constantly. Add mushrooms with liquid, salt and pepper. Cook over medium heat until slightly thickened and stir in parmesan cheese. Remove from heat. Mix cooked linguine, sauce and lamb. Spoon into a 12x8-inch greased casserole. Bake in 350 degree oven for 25-30 minutes or until bubbling and brown on the top.

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