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Lentil and Mixed-Vegetable Casserole

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By Betty Crocker Kitchens
Updated Aug 11, 2010
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Enjoy this lentils and veggie casserole sprinkled with cheese – a hearty slow-cooked dinner.

Lentil and Mixed-Vegetable Casserole

  • Prep Time 5 min
  • Total 2 hr 35 min
  • Servings 8
  • Ingredients 6
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Ingredients

  • 1 pound dried lentils (2 cups), sorted and rinsed
  • 2 cans (14 1/2 ounces each) ready-to-serve vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bag (16 ounces) frozen broccoli, cauliflower and carrots, thawed and drained
  • 1 can (10 3/4 ounces) condensed golden mushroom soup

Instructions

  • Step 
    1
    Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
  • Step 
    2
    Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
  • Step 
    3
    Stir in vegetables and soup.
  • Step 
    4
    Cover and cook on low heat setting about 30 minutes or until vegetable are tender.

Nutrition

185 Calories
3g Total Fat
16g Protein
38g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
0mg
Sodium
880mg
Total Carbohydrate
38g
Dietary Fiber
14g
Protein
16g
% Daily Value*:
Iron
32%
32%
Exchanges:
1 Starch; 4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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