Easy Cheesy Lentil & Rice Casserole

• 1/4 - 1/2 cup margarine
• 1 onion, chopped
• 1 cup dry lentils
• 1 cup uncooked rice (, not instant rice)
• 2 1/2 cups hot water
• 2 1/2 teaspoons chicken bouillon granules
• 1 1/2 cups cold water
• 1 1/2 cups shredded cheddar cheese
• 1 piece sandwich bread
• oil
• italian seasoning
• 1 teaspoon parmesan cheese

1. Use a big pot and cook onion in margarine until soft.
2. In a bowl, stir together bouillon and hot water.
3. Add lentils, rice, bouillon-water mixture and cold water.
4. Bring to a boil.
5. Lower heat, cover and simmer 25 minutes, stirring occasionally.
6. Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
7. Cool on rack.
8. After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
9. Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
10. Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
11. Sprinkle remaining 1/2 cup of shredded cheese over top.
12. Crunch up the cooled fried bread with a knife and sprinkle over casserole.
13. Sprinkle parmesan over casserole.
14. Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
15. Let cool slightly before serving.

margarine, onion, lentils, rice, water, chicken bouillon granules, cold water, cheddar cheese, sandwich bread, oil, italian seasoning, parmesan cheese

Taken from www.food.com/recipe/easy-cheesy-lentil-rice-casserole-18533 (may not work)