Friday, October 19, 2012

Lentil and Brown Rice Casserole

Here is the uber-frugal Lentil and Brown Rice Casserole, and I wasn't expecting much from it. I figured even if we ate a little bit, but weren't in love with it, I didn't throw too many expensive ingredients into the casserole.

But.... it was a really great dinner! My husband was pretty skeptical, but he was honestly surprised at how good it was! I added 2 diced carrots, and 1/2 tsp of curry powder to jazz it up a little, but I think any veggie could be swapped in. Plus, the cheese on top didn't hurt.

Plus it was dirt cheap, and I can make this casserole almost 4 times from a bag of lentils and a bag of brown rice.

Lentil and Brown Rice Casserole
recipe adapted from The Grocery Cart Challenge and 5 Dollar Dinners

3 cups broth (chicken or vegetable)
3/4 cups green lentils, although any color will do
1/2 cup brown rice
1/2 yellow onion, chopped
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp pepper
2 cups shredded sharp cheddar cheese

Preheat the oven to 300 degrees. Mix all ingredients except the cheese in a baking dish (I use an 11 x 7). Cover with foil and bake for 1 hour 10 minutes. Then remove the foil, add the cheese, and bake for an additional 20 minutes.