Ranchstylelentilcasserole Recipes

RANCH STYLE LENTIL CASSEROLE

Steps:

• Put lentils and 1 quart of water in a 3-quart pot; bring to a boil, then simmer for 30 minutes.
• Brown ground beef, if using, and drain fat.
• Stir all other ingredients into lentils (do not drain the lentils).
• Pour into 2 1/2 quart casserole and bake uncovered at 400*F for 30 minutes.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

TAMALE LENTIL CASSEROLE

Steps:

• Heat oil in 3-quart saucepan over medium-high heat.
• Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.
• Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
• Partially cover and simmer 35 to 40 minutes or until lentils are tender.
• Heat oven to 400F.
• Grease 2-quart casserole with shortening.
• Prepare Cheese Cornbread Topping by mixing all ingredients until moistened.
• Spoon lentil mixture into casserole.
• Spread topping evenly over lentil mixture.
• Bake uncovered 15 to 20 minutes until topping is golden brown.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

RANCH STYLE LENTILS

Steps:

• Wash and drain the lentils.
• In a saucepan add lentils, salt and 4 cups water; bring to a boil.
• Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.
• In a skillet, cook beef and garlic until meat is browned; drain.
• Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water.
• Gently stir in lentils.
• Pour into a 2-quart casserole dish.
• Bake, covered at 400 degrees for 30-35 minutes.

MEXICAN LENTIL CASSEROLE

Steps:

• In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
• Add in the water; bring to a boil.
• Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
• Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
• Transfer mixture to a lightly greased medium-sized casserole dish.
• Bake, uncovered, in a 350° oven for 20 minutes.
• Sprinkle tortilla chips and cheese on top.
• Bake another 5 minutes or until cheese melts.