Lentil and Mixed-Vegetable Casserole

Enjoy this lentils and veggie casserole sprinkled with cheese – a hearty slow-cooked dinner.

4 Cover and cook on low heat setting about 30 minutes or until vegetable are tender.


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

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