Ranchstylelentilcasserole Recipes

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RANCH-STYLE BAKED LENTILS

The Palouse area of northern Idaho and eastern Washington is known as the "Dried Pea and Lentil Capital of the World". I serve this as a main dish, or as a side dish for picnics and barbecues. I've used the recipe for many years.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 8



Ranch-Style Baked Lentils image

Steps:

  • Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. , Meanwhile, cook beef over medium heat in a skillet until meat is no longer pink. Drain excess fat. Stir in soup mix, ketchup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-qt. baking dish. Cover and bake at 400° for 30-35 minutes.

Nutrition Facts :

2 cups dried lentils (4 cups cooked)
2 teaspoons salt
5 cups water, divided
1 pound lean ground beef (90% lean)
1 envelope onion soup mix
1 cup ketchup
1 teaspoon prepared mustard
1 teaspoon cider vinegar

LIGHT RANCH DRESSING

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 10



Light Ranch Dressing image

Steps:

  • Whisk the buttermilk, mayonnaise, Worcestershire sauce, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.

2/3 cup buttermilk
1/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/4 teaspoon garlic powder
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper

RANCH STYLE LENTIL CASSEROLE

I'm not sure what these have to do with a ranch, (Don't you wonder where some dishes get their names?) but they're good. The ground beef is very optional. I leave it out, to cut down on both cost and calories.

Provided by Jo Ann L

Categories     Lentil

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9



Ranch Style Lentil Casserole image

Steps:

  • Put lentils and 1 quart of water in a 3-quart pot; bring to a boil, then simmer for 30 minutes.
  • Brown ground beef, if using, and drain fat.
  • Stir all other ingredients into lentils (do not drain the lentils).
  • Pour into 2 1/2 quart casserole and bake uncovered at 400*F for 30 minutes.

Nutrition Facts : Calories 102.7, Fat 0.3, SaturatedFat 0.1, Sodium 773.6, Carbohydrate 21, Fiber 4.4, Sugar 8, Protein 5.4

2 cups lentils
1 quart water
1 lb ground beef (optional)
1 cup catsup
1 (1 1/2 ounce) package onion soup mix
1 teaspoon vinegar
1 teaspoon prepared yellow mustard
1/8 teaspoon pepper
1 cup water

BAKED LENTIL CASSEROLE

The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.

Provided by AngelaTN

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14



Baked Lentil Casserole image

Steps:

  • Preheat oven to 350.
  • Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
  • Cover and bake for 45 minutes.
  • Remove from oven and stir in tomatoes.
  • Recover and bake an additional 15 minutes.
  • Remove from oven and sprinkle with cheese.
  • Bake uncovered for 5 minutes or until cheese is melted.
  • Remove bay leaf before serving.

2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup onion, chopped
2 medium carrots, sliced thin
2 stalks celery, sliced thin
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
10 ounces 2% milk cheddar cheese, shredded

MEXICAN LENTIL CASSEROLE

Make and share this Mexican Lentil Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12



Mexican Lentil Casserole image

Steps:

  • In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
  • Add in the water; bring to a boil.
  • Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
  • Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
  • Transfer mixture to a lightly greased medium-sized casserole dish.
  • Bake, uncovered, in a 350° oven for 20 minutes.
  • Sprinkle tortilla chips and cheese on top.
  • Bake another 5 minutes or until cheese melts.

Nutrition Facts : Calories 312.3, Fat 8.9, SaturatedFat 2.8, Cholesterol 9.9, Sodium 801.2, Carbohydrate 46.2, Fiber 13.4, Sugar 7, Protein 13.7

2 tablespoons vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
3 stalks celery, chopped
4 cups water
1 cup dried lentils (green or brown)
1 1/2 cups cooked rice (brown rice is recommended)
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) package taco seasoning mix
1 teaspoon chili powder (or to taste)
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

TEXAS RANCH CASSEROLE

This is a delicious Tex-Mex treat that is easy, and packed with flavor. It also freezes well if you want to save it for later.

Provided by NolansMom

Categories     < 60 Mins

Time 53m

Yield 6-8 serving(s)

Number Of Ingredients 14



Texas Ranch Casserole image

Steps:

  • Combine first 10 ingredients in a large bowl, stir well.
  • Place half of tortilla strips in a lightly greased 9x13 baking dish.
  • Top with half the chicken mixture, then sprinkle with half the cheese.
  • Repeat layers.
  • Bake uncovered at 350 for 40-45 minutes.
  • Serve with chopped tomato, sour cream, and cilantro.

Nutrition Facts : Calories 835.4, Fat 42.5, SaturatedFat 21.1, Cholesterol 153.6, Sodium 1559.9, Carbohydrate 64.2, Fiber 11.2, Sugar 4.5, Protein 52.9

4 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (15 1/4 ounce) can whole kernel corn, drained
1 (10 ounce) can rotel, undrained
1 (15 ounce) can black beans, drained
4 ounces cream cheese, softened
1 teaspoon chili powder
1/4 teaspoon garlic powder
12 (6 inch) corn tortillas, cut into strips
3 -4 cups shredded monterey jack cheese
1 large tomatoes, chopped
1/2 cup sour cream
1/4 cup chopped fresh cilantro

HERBED LENTIL CASSEROLE

Make and share this Herbed Lentil Casserole recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11



Herbed Lentil Casserole image

Steps:

  • Preheat oven to 350.
  • Combine all ingredients except cheese in an ungrease 1 1/2 quart casserole.
  • Bake uncovered for 1 1/2 - 2 hours.
  • Spread cheese on top and bake for additional 5 minutes.

3/4 cup lentils, uncooked
2 2/3 cups water
1/2 cup brown rice, uncooked
1 onion, chopped
1 1/4 cups white wine
1/2 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder
4 ounces part-skim mozzarella cheese

KING RANCH CASSEROLE

Make and share this King Ranch Casserole recipe from Food.com.

Provided by Chella

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13



King Ranch Casserole image

Steps:

  • In a large pan sprayed with cooking spray, saute onion, bell peppers, garlic and celery.
  • Add soups, tomatoes, chiles, spices and chicken broth.
  • Line bottom of 9x13 pan with tortilla strips.
  • Spread half of chicken over tortillas and top with sauce, then half of cheese.
  • Cover with another layer of tortillas, chicken, sauce and cheese.
  • Bake at 350 degrees for 30 minutes or until bubbly.

1 cup onion, diced
1 cup green bell pepper, diced
1 cup red bell pepper, diced
1 cup celery, diced
1 can low-fat cream of celery soup
1 can 98% fat-free cream of chicken soup
1 lb low-fat cheddar cheese
2 cups cooked chicken
1 can rotel tomatoes with green chili
1 clove garlic, minced
2 tablespoons chili powder
1 tablespoon chicken broth
12 corn tortillas, torn in strips

LENTIL CASSEROLE

Make and share this Lentil Casserole recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 8



Lentil Casserole image

Steps:

  • Mix all ingredients except cheese in casserole dish.
  • Cover and bake at 300 for 1hr. 45 minutes to 2 hours.
  • My children will not eat this without cheese, so I top half with cheddar cheese and put back in the oven for five minutes to melt cheese.

Nutrition Facts : Calories 108.1, Fat 0.9, SaturatedFat 0.2, Sodium 374.2, Carbohydrate 18.6, Fiber 2.2, Sugar 0.8, Protein 5.8

3/4 cup lentils
1/2 cup rice (I use brown rice)
1/2 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon oregano
3/4 teaspoon garlic powder
3 cups chicken broth
1 cup cheddar cheese (optional)

TAMALE LENTIL CASSEROLE

Make and share this Tamale Lentil Casserole recipe from Food.com.

Provided by TishT

Categories     Lentil

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13



Tamale Lentil Casserole image

Steps:

  • Heat oil in 3-quart saucepan over medium-high heat.
  • Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.
  • Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
  • Partially cover and simmer 35 to 40 minutes or until lentils are tender.
  • Heat oven to 400F.
  • Grease 2-quart casserole with shortening.
  • Prepare Cheese Cornbread Topping by mixing all ingredients until moistened.
  • Spoon lentil mixture into casserole.
  • Spread topping evenly over lentil mixture.
  • Bake uncovered 15 to 20 minutes until topping is golden brown.

1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups water
1 1/4 cups dried lentils, sorted and rinsed
1 (14 ounce) can tomato sauce
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup shredded cheddar cheese (, 2 ounces)
1/4 cup milk
1 (8 1/2 ounce) package cornbread-muffin mix
1 (8 1/2 ounce) can cream-style corn
1 large egg

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