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Lentil and Cheese Casserole
Carlyn Martel
Believe it or not, kids and adults love this twist on the traditional meat dish. It tastes great and is full of protein.
Ingredients
8 to 12 ounces grated regular or reduced-fat cheddar cheese
2 cups lentils, cooked according to package directions and drained (or use canned)
1/2 small onion, finely chopped
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon thyme
1 cup bread crumbs, packed
1 egg, slightly beaten
1 tablespoon butter, softened
2 cups tomato sauce
Directions
Cook lentils (unless using canned). Preheat oven to 350 degrees. In large bowl, mix cheese, lentils, onions, salt (optional), pepper and thyme. Add bread crumbs, egg and butter and mix thoroughly. Spread evenly in greased pan, cover with aluminum foil and bake 45 minutes.
Suggestions
Serve sliced with warm tomato sauce, make sandwiches on English muffins, or serve over rice.