Recipe--Lentil-Rice Casserole

Nothing says “frugal” quite like lentil-rice casserole. This dish has been on our family table for many years and keeps coming back because it is simple and tasty. It is especially good because it is easy to mix up, pop in the oven, and even refrigerate for dinner the next day. All you have to do is warm it up and voila! It’s a hearty, filling, and simple meal—and your kitchen will smell amazing while it bakes!

Lentil-Rice Casserole

3 cups chicken broth, or use water and ½ Tablespoon of vegetable seasoning

½ cup of lentils, uncooked

¾ cups of brown rice, uncooked

¼ cup of dried, minced onion

½ teaspoon of sweet basil, dried

¼ teaspoon of oregano, dried

¼ teaspoon of thyme, dried

¼ teaspoon of garlic powder

½ cup of grated cheddar cheese (optional)

Stir all EXCEPT cheese together in a casserole dish. Bake, covered, for 2 hours at 300 degrees. Uncover, top with cheddar cheese, cover and bake 10 minutes more. Serve as is, or use as filling in tortillas.

(This is a great recipe to mix together the dry ingredients, place in a jar, and give away as gifts!)