Brown Rice and Lentil Casserole

"This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette""
Brown Rice and Lentil Casserole created by Tea Jenny
Ready In:
1hr 40mins




  • Preheat the oven to 300 degrees.
  • Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
  • Cover with foil and bake for 1 hour 10 minutes.
  • Then remove the foil, add the cheese, and bake for an additional 20 minutes.

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  1. gracegal82
    This is a solid recipe that can easily be tweaked for personal preferences. I made the recipe as written, except for leaving one area without cheese (for me, the poor lone dairy-free person in the house). I thought it was tasty as is, but I splashed on some hot sauce which definitely took it up a notch. My family gave it a thumbs up because they will eat anything with cheese on it, LOL. Next time I plan to add veggies and maybe experiment with different spice blends.
  2. Blondmema
    added carrots, red pepper flakes, salt & pepper. Very good dish.
  3. Xbvxlsa
    Looking at adding some shredded carrots for more veggies and to be sweeter. Has anyone tried that? Looking at also replacing onions due to hubby not liking them in everything...
  4. phinbar
    I make this on the stove top with vegetable broth and without the cheese, for my vegan wife. I just cook it like I would brown rice, covered on low for 45 min. Add a red or yellow bell pepper, and sometimes chili powder. It comes out great.
  5. dickkurt
    I am amazed that this recipe has received so many four and five star ratings. No salt at all was called for in the recipe, resulting in a very bland dish, and the combination of lentils and rice made for a consistency of heavy paste/mush!



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