Easy Cheesy Lentil & Rice Casserole

Easy Cheesy Lentil & Rice Casserole

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4-8

    • About This Recipe

    “After trying several complicated lentil recipes with dissatisfaction, I developed this delicious dish that is also so simple! Even my 3 year old loves it! Great side dish or a yummy vegetarian meal.”

    Ingredients

  • 1/4-1/2 cupmargarine
  • 1onion, chopped
  • 1cupdry lentils
  • 1cupuncooked rice( , not instant rice)
  • 2 1/2 cupshot water
  • 2 1/2 teaspoonschicken bouillon granules
  • 1 1/2 cupscold water
  • 1 1/2 cupsshredded cheddar cheese
  • 1piecesandwich bread
  • oil
  • italian seasoning
  • 1teaspoonparmesan cheese

    • Directions

  • Use a big pot and cook onion in margarine until soft.
  • In a bowl, stir together bouillon and hot water.
  • Add lentils, rice, bouillon-water mixture and cold water.
  • Bring to a boil.
  • Lower heat, cover and simmer 25 minutes, stirring occasionally.
  • Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
  • Cool on rack.
  • After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
  • Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
  • Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
  • Sprinkle remaining 1/2 cup of shredded cheese over top.
  • Crunch up the cooled fried bread with a knife and sprinkle over casserole.
  • Sprinkle parmesan over casserole.
  • Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
  • Let cool slightly before serving.

    • Reviews

  • “This recipe is a keeper here. I made it and my kids all enjoyed it! My 3 yr old and I shared 3 helpings. The following morning my 3 yr old INSISTED on it for breakfast! Now that says something when a lil person will want this over other more “tradional” breakfast foods. Thankyou for posting Sarafish!”

  • “This was a huge hit, both with the adults and the kids, even my baby had some and liked it.It was easy to prepare and I served it with a simple lettuce vinagrette salad for a complete meal.”

  • “This is a womderful cheap and cheerful dish.Inexpensive but very filling.My husband and I eat this with a bit of hot sauce on top.It really gives it more flavor.Thanks!”

  • “Sara, this is delicious! In order to make it totally vegetarian, I used vegetable boullion cubes dissolved in water rather than chicken broth. For the topping, instead of the fried bread, I fried some breadcrumbs in olive oil, oregano, salt and pepper. Then I topped it with los of parmesan cheese. I also seasoned the lentils and cheese mixture with salt and pepper. After baking it for 15 minutes, I put it under the broiler to brown the topping. Iwas thinking that if adults were eating this, some sliced green olives with pimientos might be a nice touch.’ll definitely make this again.”

  • “Bland but palatable.”

  • “Really good!My husband, who has never eaten lentils before raved about this.This recipe is hearty, filling, and full of flavor.I did, however, add 1/2 teaspoon of salt to step no. 3 of the recipe, in regard to an earlier review.It wasn’t too salty. I’ll definitely make this recipe again.Thumbs up for healthy food!”

  • “This was a pretty good dish. I love lots of flavor, so next time I’ll spice it up a bit more.Thanks for the recipe!”

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