Thursday, January 1, 2015

Cheesy Lentil Casserole

One day I was busy in the kitchen and Ott, E made this random comment to me... "We don't have enough lentil's in our diet."  I was a little confused as to where that statement came from and said, "I don't recall us having any lentils in our diet."  Then I saw what he was reading.... it was the new 303 Round the Clock Recipes from Gooseberry Patch and one of the recipes was for a Cheesy Lentil Casserole and suddenly his comment made a little more sense.  So I figured if I'm always blogging about and encouraging my readers to try new foods in the kitchen then I better try something new and different myself.  So lentils were added to the grocery list and I made this casserole.

Ingredients:
3/4 cup dried lentils, uncooked
1/2 cup long-cooking rice, uncooked
3 cups chicken broth
2 T. dried, minced onion
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. garlic powder
3/4 cup shredded cheese
 Instructions:
1. Blend all ingredients except cheese in a 2 quart casserole dish.
2. Bake covered, at 300 degrees for one hour and 15 minutes.
3. Uncover and top with cheese.
4. Bake for 15 minutes or until cheese is melted.
Serves 6.


2 comments:

Jessica Nunemaker said...

Oh! This looks and sounds like something we need to try. :)

donna said...

Nice recipe.Added 1/3 c.white wine. Doubled the spices (except garlic powder) Used Swiss cheese. Delicious.