- Leftover Lamb
- 5-6 small white onions
- 2 carrots cut into pieces
- 1 tsp Parsely
- Cooked elbow Macaroni
- 1 Pint tomato soup
- Grated Cheese
Cut leftover lamb into small chunks and put in buttered casserole. Boil 5 or 6 small white onions until tender.
Drain and add to meat, also 2 carrots cut in pieces and cooked with 1 teaspoonful of parsley until done.
Season well and cover with a thick layer of cooked elbow macaroni. Pour 1 pint of tomato soup over and let it soak for a few minutes.
Sprinkle with grated cheese and bake until thoroughly heated.