This lentil casserole is so quick and easy. Put everything in one pan and bake. And it's so tasty! I've modified it slightly from my friend's recipe.

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
8
Yield:
1 9x13-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.

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  • Rinse and drain rice. Transfer to the prepared baking dish.

  • Add vegetable stock, lentils, Cheddar, onion, corn, carrots, water, oregano, thyme, garlic powder, and salt to the rice. Stir it up until well mixed. Cover with a lid or aluminum foil.

  • Bake in the preheated oven until the rice and lentils are tender, about 1 1/2 hours.

Cook's Notes:

Omit the salt if your stock is salty. You can use 4 1/4 cups water plus 4 bouillon cubes in place of the stock and water in this recipe.

Plain brown or green lentils can be used instead of French lentils.

Use anywhere between 1/2 cup to 2 cups of any cheese.

If you use a smaller baking dish, you'll be approaching the top of the dish, so put a pan under it so it doesn't spill in the oven. The 9x13-inch pan works great.

Nutrition Facts

370 calories; protein 16.6g; carbohydrates 57.7g; fat 9g; cholesterol 22.2mg; sodium 375.8mg. Full Nutrition
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