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. 
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. 
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 Mushrooms

Print Recipe

★★★★★

5 from 3 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 1x

Scale 1x2x3x

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.

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2674.6 g400.1 mg8.5 g35 g14.8 g11.6 mg

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