This casserole recipe is taken from Amy Dacyczyn's book The Tightwad Gazette #2. This is a standby at our house when I don't have the time or energy to make anything fancy. Just chop, measure, mix, cook and serve.
I usually double this recipe so we have lots of leftovers for Big Bad Dad to take to work and reheat.
Lentil-Rice Casserole
by Christina Parli of Springfield, Ohio
3 cups chicken broth (you can substitute vegetable broth or use water and bullion cubes)
¾ cup uncooked lentils
½ cup uncooked rice (whatever kind you have on hand, white, brown, basmati,etc.)
¾ cup chopped onion
½ tsp. basil
¼ tsp. oregano
¼ tsp. thyme
¼ tsp. garlic powder
Blend all together in a casserole dish. Bake, covered for 1½ hours at 300 degrees. Serve with some grated cheddar cheese sprinkled on top.
Amy writes that you can cook this in your crockpot, although I've never tried that method.
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