This is another adapted recipe. If you are following a whole-foods, plant-based diet this does contain cheese, but I think it would still be tasty without cheese!
***Update-this also has eggs, I forgot 😏. Thanks for the reminder, Lynn! For those allergic to eggs or on a vegan diet, you can substitute ground flax seeds. To substitute ground flax seed-for each egg-mix 1 TBS of flaxseed to 3 TBS water. You need to let mixture sit for a few minutes to absorb the water.***
Rice and Lentil Casserole
2 1/2 cups cooked lentils
4 cups cooked brown rice
1 yellow onion, diced
3 TBS olive oil (reserve 2 TBS for later)
1 cup milk
2 large eggs
1/2 tsp garlic powder
1 1/2 cup mozzarella cheese (reserve the 1/2 for later)
1 1/2 cup cheddar cheese (reserve the 1/2 for later)
Salt and pepper
Coat a 9×13-inch baking dish with 1 TBS olive oil. Heat oven to 375°F.
Heat 2 tablespoons of olive oil in large frying pan over medium heat until the oil flows smoothly, quickly coating the bottom of the pan.
Add the onion and cook, stirring occasionally, until soft and translucent. Remove pan from heat.
Whisk together milk, eggs and 2 cups of the grated cheeses in a large bowl. Add rice, lentils, onion and garlic powder. Season (if desired) with salt and pepper. Stir to thoroughly combine. Transfer mixture to prepared baking dish.
Cover baking dish with aluminum foil and place on center rack in oven. Bake for 15 minutes. Remove foil and sprinkle with remaining grated cheeses. Continue to bake 10 to 15 minutes more, until bubbling and golden-brown.
This will serve 8-10 people.
(It is delicious, too! The brown rice gives it a somewhat crunchy texture.)
We served a broccoli, cauliflower and carrot mix with the casserole.