Tuesday, July 6, 2010

KD of the week: Lentil Mac and Cheese Bake

Lentil Mac and Cheese Bake

  • 2 pkg. Kraft macaroni and cheese
  • 1  can of lentils
  • 1 (16 oz.) pkg. frozen mixed vegetables, any variety, as red bell pepper, broccoli, mushrooms or any vegetables you enjoy
  • 2 tbsp. butter
  • 3/4 c. milk
  • Shredded cheese
  • 1/4 cup of bread crumbs or coating mix (like shake and bake or something, you could also use panko)
  • Bring water to boil, add macaroni.  With 5 minutes left on the clock add frozen vegetables. (3 minutes for any fresh or canned veggies) Cook until tender, drain. Add lentils, butter, cheese mix, milk and additional shredded cheese. Mix well. Place in casserole dish and top with more shredded cheese and bread crumbs. Bake 30 minutes in 350 degree oven or until browned and bubbly, depending on your oven.

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