Lentils and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe got its start from ladypit's Brown Rice and Lentil Casserole #74629. After weeks of tinkering, I adapted it so much that it really became something totally different. LOL My family, especially my 13 month old, really love this! Wholesome, filling and super easy to throw together! I make this all the time. The leftovers are great, too. Ingredients:
1 (14 1/2 ounce) can beef broth |
1 (8 ounce) can tomato sauce |
3/4 cup lentils, rinsed |
1/2 cup brown rice, rinsed |
1/2 cup onion, chopped |
1 teaspoon italian seasoning |
1/2 teaspoon garlic powder |
1/2 cup cheddar cheese, shredded |
1/2 cup mozzarella cheese, shredded |
Directions:
1. Preheat oven to 375 degrees.
2. Mix all ingredients, except the cheese, in a large casserole dish.
3. Cover and bake for 40 minutes.
4. Stir and top with the cheese.
5. Bake uncovered for 10 minutes more.
6. Yum!
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