Rice And Lentil Casserole

Lyra, Rhode Island

• 1 c. long grain white rice(you can use brown rice too)
• 1 c. lentils (rinse)
• 1 can cream of mushroom soup
• 1 can milk
• 1 T. dried onion
• 1 tsp. dried garlic pieces
• salt and pepper to taste
• 1 tsp parsley
• 1 c. shredded cheese(cheddar,or mozzarella)
• 4 slices american cheese shredded

Cook the rice and lentils together in Microwave for 15 min on high (use 4 cups water in microwave safe bowl add rice and lentils cook). THey both should be tender. All water should be absorbed. Add mushroom soup, milk, seasonings and 3/4 shredded cheese. Add all shredded american cheese. mix well. put into oven safe casserole. sprinkle top with remaining cheese. Bake in 350°F oven for 30 min. If the casserole gets too dry you can prepare another can of mushroom soup with 1 can of milk and pour it over the casserole to prevent drying out. It should be creamy. Let sit 15 min before serving

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