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Lentil and Cheese Casserole
by Carlyn Martel

Total time = 50 minutes
Prep time = 5 minutes + Cooking time = 45 minutes
Believe it or not, kids and adults love this twist on the traditional meat dish. It tastes great and is full of protein.

8-12 oz. grated regular or reduced fat cheddar cheese
2 c. lentils, cooked according to pkg. directions and drained (or use canned)
1/2 sm. onion, finely chopped
1/2 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
1/4 tsp. thyme
1 c. bread crumbs, packed
1 egg, slightly beaten
1 Tbl. butter, softened
2 c. tomato sauce
directions
Cook lentils (unless using canned). Preheat oven to 350 degrees. In large bowl, mix cheese, lentils, onions, salt (optional), pepper and thyme. Add bread crumbs, egg and butter and mix thoroughly. Spread evenly in greased pan, cover with aluminum foil and bake 45 minutes.

suggestions
Serve sliced with warm tomato sauce, make sandwiches on English muffins, or serve over rice.

This recipe comes from the book Peanut Butter Stew and Couscous, Too Quick, Healthy, Delicious Meals that Grown-Ups and Kids Love, which can be ordered from http://www.peanutbutterpress.com