(Everyone Loves This) Casserole

I have a dinner I'd love to share because it's just too good not to!  So far, everyone that's had a sample has raved about it so I've named it Everyone Loves This Casserole.

So what IS a casserole?  By definition a casserole is "...a large deep dish used both in the oven and as a serving vessel."  Well, this recipe calls for a 9x13 pan (I use glass) and this meal makes enough for the entire family so you can certainly place it on the table and serve.  

I discovered the recipe on Facebook and the original dish came from VegWeb and called for ground beef.  A fellow vegan shared how she made this meal meatless by using lentils and it was hit with her family (thanks, Laura C.!).  Since all the ingredients are in my wheelhouse, I had to try it.  Oh.My.Goodness.  The serving is a stack of cheesy, gooey layers packed with soft potato-like comfort from the polenta. Add a warm, subtle hint of spices and this mexican-inspired dish will put you in a state of chill.  No kidding.  I'd suggest taking a slice for hot lunch, but I don't want to get in trouble if your productivity level plummets after Noon.    

From start to finish, this recipe will take over an hour to prep and make.  To help cut the time to about 1 hour, I cook the lentils ahead.  Simply grab your 1 pound bag of lentils and follow the instructions on the bag.  Once cooked, place in a covered container and store in the fridge until you're ready.  I've snuck in cooking lentils early in the morning while making breakfast or even during naps on the weekend.  

(Everyone Loves This) Casserole

1 pound brown lentils, cooked
1 16 oz jar salsa
1 can black beans, rinsed & drained (or 1.5 cups cooked)
1 tube of traditional polenta pre-cooked  
1 medium onion, chopped
1-2 cloves garlic
2 tsp cumin
1 tsp chili powder
1 tsp red pepper flakes
1/2 tsp salt (optional)
1/4 tsp pepper
1 8 oz pkg shredded cheese
nutritional yeast (optional)

Ahead of time, cook 1 pound of lentils according to package.  

Preheat oven to 350 degrees.

Add a tablespoon of oil to an extra large skillet or wide-bottomed pot and warm to medium-high heat.  Add onion and garlic and soften, approximately 5 minutes.

Add cooked lentils, salsa, black beans, and spices and simmer for 10 minutes or until mixture is combined and warmed.  

Grab a 9x13 dish and coat with cooking spray.  Grab polenta roll and cut 1/4-1/3 inch slices.

Begin by adding a loose layer of polenta on the bottom of dish.  Then add the mixture, leveled off.  Next add a layer of cheese.  Repeat one more time ending with a thick layer of cheese on top (see pictures below).

Bake for 40 minutes.  Switch oven to Broil and return pan to brown the top layer of cheese for 5 minutes or so.

Allow to set and cool before cutting.

Makes 6-8 servings in the dish plus 2 extra servings of the mixture

Enjoy this topped with (more) cheese, nutritional yeast, and/or avocado.  I've also heard a dollop of sour cream is divine!  Pair with a side salad, corn muffin, or chips.  Leftover mixture can be transformed into burritos (I've made these homemade whole wheat tortillas and the kids love them!) or frozen for future meals.   

               

Mixture ready 

2nd layering of polenta

Cheesy top

Serving topped with avocado and sprinkle of nutritional yeast

If you enjoyed this recipe, here are some related posts you may like:

Lentil Soup

Sloppy Joes

Black Bean and Sweet Potato Enchiladas

Bean Tacos

Burritos