by Olena

Lentil Casserole with Mushrooms

Olena's image
Olena Osipov
4.8 from 4 votes

Lentil Casserole with Mushrooms

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.

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. brown mushrooms, green lentils, carrots, onions and celery, mozza cheese
  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). sauteing onions, celery and carrots on skillet
  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. Lentil Casserole with Mushrooms; unmixed ingredientsLentil Casserole with Mushrooms; unbaked
  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. Lentil Casserole with MushroomsLentil Casserole with Mushrooms served over spinach
Lentil Casserole with Mushrooms

Lentil Casserole with Mushrooms

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.
4.75 from 4 votes
Print Save Rate
Prep Time: 7 minutes
Cook Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 274kcal
Author: Olena Osipov

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

  • Preheat oven to 375 degrees F and spray large (9x13) baking dish with cooking spray.
  • 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).
  • 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.
  • 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.
  • 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.

    Nutrition

    Serving: 2scoops | Calories: 274kcal | Carbohydrates: 31g | Protein: 15g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 328mg | Potassium: 857mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2771IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 3mg
    Join today and start saving your favorite recipes

    Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

    Did you try this recipe?

    Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    14 comments on “Lentil Casserole with Mushrooms

    Our “happiness” software automatically deletes any comments of racial, politicial, religious or any offensive nature without publishing, so we can keep on happily cooking delicious recipes for you. For substitutions please refer to extensive recipe post and recipe card notes. If you don't see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested. Comments may take up to 24-48 hours to reply. Please see our full comment policy.:).

    Leave a Reply

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

    Recipe Rating




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

    1. 4 stars
      We liked that it was cooked abotu 10 minutes shy of the recipe bc we like some texture to the lentils. Add beef bouillon one cube to enhance flavor.

    2. 5 stars
      I thought this was a very good casserole however I don’t like crunchy lentils so I baked it 1-1/2 hours and stirred it while it was baking to make sure the it cooked evenly. Will definitely make during Lent!

    3. 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!

    The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

    This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. 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!