210 Reviews

I was pleasantly surprised with how good this was! I might omit the cheese next time (or just put it on my husband's portion). I only added green onion (that I'm growing in my windowsill--has anyone else seen that on pinterest? awesome!). I was cutting my regular onion when I sliced my thumb, so after my neighbor bandaged me up I just put the casserole in the oven. Instead of using Italian seasoning I just did a shake each of basil, oregano, rosemary and thyme. I used a little less than 3 cups broth and there was still liquid on the bottom. Oh, and my 11 month old loved it!

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Karissa548 December 13, 2012

AMAZING!!!
Even my super picky kids liked tis!
I omitted the cheese btw.

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mama3many October 23, 2012

So YUMMY! Made a half recipe and used Veggie Shreds instead of regular cheese and it came out awesome. I agree with others that this could be "jazzed up" in a lot of different ways, but great just as it is!

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psycedmom September 24, 2012

I've put off making this because it looks bland in the photo, but I finally made it tonight when DH is working and it's pretty good! I added a handful of chopped mushrooms, peas, and two grated carrots, more garlic powder too as suggested. Also added 1 cup of mixed italian cheese blend from Aldi which worked well with the spice. I think the mushrooms really made it. Will make this cheapy cheap, healthy meal again. Thanks!

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lolablitz September 08, 2012

This stuff is amazing as is. However, on a whim, I added chopped fresh basil and hit a home run. I've also, in addition to the cheddar & low moisture mozzerella mix, planted 20 or 30 fresh mozzerela bombs and topped with grated parmesan for the final 20 minute bake, ending with 5 or 6 minutes of broil on top rack to give a parm crust. I can't thank you enough, Ladypit. You're welcome at my campfire any time.

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David S #2 July 26, 2012

Fantastic dish, my wife couldn't stop eating it!!! Just changed a few things. I sauteed the onions and fresh pressed garlic cloves in a tablespoon of Kraft Greek Feta dressing until most of the liquid was gone. I used a full cup of lentils and a full cup of gourmet blend wild and whole grain brown rice. I then added 1/2 of a 398ml can of Aylmer fire roasted tomatoes(my wife would have liked a full can). To the entire mixture I put in a tablespoon of Kraft Fig Balsamic dressing. It adds just a very slight sweet flavour to the lentils. After I put it into a baking dish, I added a 1/4 cup of Hormel real crumbled bacon, which gives just a very slight smoky flavour. Extra fluid at the bottom when it is done? Try dipping some fresh sourdough bread into it...fantastic. Enjoy this dish!!!

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Chef practioner January 24, 2012

So good! And so easy!

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Blackdaffodill December 19, 2011

Easy and tasty! Next time I think I'll add some chopped celery and sliced mushrooms.

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newbsauce October 12, 2011

This was so easy and shockingly good.
I didn't have cheddar so I used feta - actually made it awesome.
Used lots of minced garlic too.
My vegetarian daughters loved it but said it didn't look that pretty!

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debskymo July 31, 2011

I was looking for a vegetarian dish for when my SIL comes for a visit. After reading most of the comments, I came up with these changes. There was some concern that the dish didn't cook properly in the oven, so I cooked this in my crock pot for 3-1/2 hours on high. I addded 1/4 tsp cumin, 1/8 tsp cayenne pepper, 1/2 tsp garlic powder, salt and pepper. I added about 1 cup of dried mushroom mix. I soaked the mushrooms and used some of the mushroom broth with the chicken broth. I cooked the onions in the microwave with a little bit of oil just to soften them and managed to forget about using the cheese. To me, this was comfort food and we really enjoyed this dish. I will definately keep this and use it often. Kudos on a great find!!!

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Abby Girl July 16, 2011
Brown Rice and Lentil Casserole