Ranch-style lentil casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 5 | cups | Water; boiling |
| 12 | ounces | Lentils |
| 1 | pounds | Beef, ground |
| ½ | cup | Oil, salad |
| 1 | pack | Soup mix, onion |
| 1 | cup | Catsup |
| 1 | teaspoon | Mustard, prepared |
| 1 | teaspoon | Vinegar |
| 1 | cup | Water |
Directions
Add salt to 5 cups boiling water; add lentils and cook for 20 to 30 minutes.
Brown beef in oil; drain off excess oil and transfer meat to a 2-½ quart casserole dish. Stir in remaining ingredients; cover and bake at 400 degrees for 30 minutes. To freeze, cool and seal securely.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94
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