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
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
-
Step1Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker.
-
Step2Cover and cook on low heat setting 2 to 2 1/2 hours or until lentils are tender.
-
Step3Stir in vegetables and soup.
-
Step4Cover 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;Tips from the Betty Crocker Kitchens
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