| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Casserole | 4 | Servings |
INGREDIENTS
| 1 | cn | Lentils |
| 1 | cn | Kidney beans |
| 1 | cn | (small) tomatoes (diced) |
| 1 | ts | Garlic powder |
| 1 | ts | Oregano |
| 1 | ts | Basil |
| 1/2 | c | Grated cheese (cheddar or mozzarella) |
| Salt and pepper to taste |
INSTRUCTIONS
Drain liquid off the lentils, and mix with kidney beans (not drained) in a casserole dish. Drain about 2/3 the juice from the tomatoes, and add to the beans. It is important to do this, because it gets too "soupy" if there is too much liquid. Add cheese and seasoning. Bake in 350 degree F oven for 30 to 45 minutes. (till heated through) NOTE: you can alter the seasoning to whatever you want. Try curry or Mexican seasoning for a variation. CLAR6341@MACH1.WLU.CA (CATHY CLARE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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