| Bean & Lentil Casserole |
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5 slices bacon, chopped (optional)
1 cup onions, chopped 1 cup dry lentils 1 (19 oz) can beans in tomato sauce 1 (14 oz) can kidney beans 1 (14 oz) can crushed pineapple 1/3 cup ketchup 1 tsp prepared mustard 1/4 tsp worcestershire sauce 1/2 cup packed brown sugar 1/4 tsp salt 1/8 tsp pepper In a heavy saucepan, cook bacon until crisp. Drain off fat. Add onions and saute until tender. Wash lentils. Place in a saucepan with at 3 cups of water. Bring to a boil. Reduce heat and simmer for about 30 minutes or until tender. Drain. Combine all ingredients in a saucepan, small roaster or a 2 quart casserole dish. Stir to mix. Heat on stovetop or bake in a oven at 350° for one hour or until bubbly. Serves 8. Variations: - Omit bacon and cook onions in a small amount of water to reduce fat content - Substitute 3 Tbsp instant bacon bits for the cooked bacon - Substitute other types of canned beans for the beans listed above |
