by Olena

Lentil Casserole with Mushrooms

by Olena

This lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top. | ifoodreal.com

I can’t say I love lentils, I like lentils, just like my kids. Spinach lentil soup, green lentil curry and red lentil vegetable soup are in our regular dinner rotation. Don’t get me wrong, we all loved this cheesy lentil bake, including the kids. However, I often cook lentils because they are good for us not because I want to. And to add variety to a more boring than summer winter dinner rotation.

And this lentil casserole has ticked off all of the above the points.

MY LATEST RECIPES

How to Make Lentil Casserole with Mushrooms

  1. Get ingredients ready. Preheat oven to 375 degrees F and spray large (9×13) baking dish with cooking spray. This lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top. | ifoodreal.com
  2. Preheat large non-stick ceramic skillet on medium heat and swirl 2 tbsp oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here). This lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top. | ifoodreal.com
  3. Return skillet to high heat and add mushrooms. Sauté for 5-7 minutes or until a bit browned, draining liquid into the baking dish as necessary (flavourful broth for baking) and stirring occasionally. Transfer mushrooms to the baking dish.
  4. Return skillet to low heat and add remaining 1 tbsp of oil, along with thyme and garlic powder. Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet.
  5. Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes. This lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top. | ifoodreal.com
  6. Uncover and bake for another 15 minutes. Then sprinkle with cheese and bake for 5 more minutes or until cheese is melted. Remove from the oven, cover and let stand for about 20 minutes (very important – casserole is just tastier this way). Serve hot on its own or over spinach, greens, brown rice or whole grain pasta. This lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top. | ifoodreal.comThis lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top. | ifoodreal.com
Print

Lentil Casserole with Mushrooms

5 from 1 reviews

This lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top.

  • Author: ifoodreal.com
  • Prep Time: 7 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 8 servings

Ingredients

  • 1 large onion, finely chopped
  • 3 large celery stalks, finely chopped
  • 2 large carrots, coarsely grated
  • 3 tbsp coconut or avocado oil
  • 1 lb brown mushrooms, sliced
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1 1/2 cups green lentils, dry & rinsed
  • 10-12 oz can/pack organic cream of mushroom soup (like Pacific Foods or Simple Truth)
  • 1/4 tsp salt
  • Ground black pepper, to taste
  • 2 cups water, boiled
  • 1 cup (4 oz) any hard cheese, shredded (I used Mozzarella)
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 375 degrees F and spray large (9×13) baking dish with cooking spray.
  2. Preheat large non-stick ceramic skillet on medium heat and swirl 2 tbsp oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here).
  3. Return skillet to high heat and add mushrooms. Sauté for 5-7 minutes or until a bit browned, draining liquid into the baking dish as necessary (flavourful broth for baking) and stirring occasionally. Transfer mushrooms to the baking dish.
  4. Return skillet to low heat and add remaining 1 tbsp of oil, along with thyme and garlic powder. Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet.
  5. Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Then sprinkle with cheese and bake for 5 more minutes or until cheese is melted. Remove from the oven, cover and let stand for about 20 minutes (very important – casserole is just tastier this way). Serve hot on its own or over spinach, greens, brown rice or whole grain pasta.

Store: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

I don’t believe in diets, neither I think we were born to eat. This website reflects my healthy relationship with food – I like simple whole foods meals with a bit of lean protein, heavy on veggies and a sprinkle of complex carbs.

Made a recipe? Tag @ifoodreal on Instagram. I would love to share it with everyone!

Read More

Never miss a recipe

Join my mailing list to receive recipes and updates


I'm not a Robot

This page may contain affiliate links. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!

3 comments on “Lentil Casserole with Mushrooms

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Looks yummy! So you add the 2 cups of boiling water to the lentils, then bring that mixture to a boil? Are you just looking for a rolling boil before you transfer to the baking dish, so the lentils are basically going to cook in the oven? Thank you!