Recipe From: Shae Johnson
I was surprised at how flavorful this casserole was! We all enjoyed it for dinner last week. With this recipe, it takes ONE AND A HALF HOURS to cook in the oven, so plan ahead. It is nice and easy though, because you throw all the ingredients together in the casserole dish, you don't even have to dirty up a bowl. The only thing I did different was use actual tomatoes and a little less onion (I did about 1/2 cup onion instead of 1 full cup.) If you wanted to, you could use it as a filling for tortillas (tacos) or stuffed bell peppers.
1/2 medium onion, finely chopped (about 1 cup)
1/2 medium green bell pepper, chopped (about 1/2 cup)
4 cloves garlic, chopped
3/4 cup brown lentils
3/4 cup long-grain brown rice
3 cups vegetable broth
1 can (15-ounce) petite diced tomatoes, undrained
1 can (4-ounce) diced green chilies
1 tablespoon taco or other Southwestern seasoning blend
2 teaspoons dried oregano (preferably Mexican)
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper, to taste
2 cups shredded cheese (Monterey Jack, Pepperjack or white Cheddar), divided
Preheat oven to 375 degrees.
Combine all ingredients, except the cheese, in an 8 x 8-inch glass or ceramic baking dish and mix well. Cover with aluminum foil and bake 1 1/2 hours, stirring once while the mixture is baking.
Remove the foil, stir in half the cheese and place the remaining cheese over the top.
Return to oven (uncovered) and bake until cheese has melted, approximately 20 minutes.
Allow to stand 10 minutes before serving.
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