Lentil and Cheese Casserole
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 cups shredded cheddar cheese (regular or reduced-fat)
- 2 cups cooked lentils
- 1⁄2 small onion, finely chopped
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried thyme
- 1 cup breadcrumbs
- 1 egg, slightly beaten
- 1 tablespoon butter, softened
- 1 (15 ounce) can tomato sauce
directions
- *To cook the lentils--in a medium saucepan with a lid, bring 3 cups water to a boil.
- Rinse 1 1/2 cups lentils in a colander or bowl; add the lentils to the boiling water; decrease heat, cover the pan, and simmer for 25-30 minutes until the lentils are tender to the bite; drain any remaining liquid.
- This may produce more than 2 cups lentils, so measure them first.
- Preheat oven to 350°.
- In a large bowl, mix together all the ingredients except the tomato sauce; taste and adjust seasoning with salt and pepper.
- Spread mixture evenly in a loaf pan coated with nonstick cooking spray.
- Cover with foil and bake for 45 minutes.
- Serve sliced with warm tomato sauce, or make sandwiches on English muffins.
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