This is one of my go-to recipes when I haven’t planned ahead. The ingredients are easy to have on hand – lentils are a staple in my pantry and I often have the Little Smokies in the freezer, which are super quick to thaw. This dish makes great leftovers, and when I reheat it, I add a little water.
Kid friendly tip! Add extra cheese and serve with ketchup.
Lentil and Sausage Bake
A favorite casserole for all ages of kids. Makes great leftovers.
Servings: 8
Ingredients
- 2 cups dried lentils
- 6 cups water
- 1/2 cup lentil cooking liquid
- 1 pkg 14 ounces Little smokies sausages I like beef
- 1/2 onion
- 2 tbsp Worscestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups shredded cheddar cheese
- ketchup (to taste)
Instructions
- Rinse lentils.
- Bring lentils to boil in 6 cups of water and simmer for 25 minutes.
- Meanwhile slice sausages, dice onion and saute them together on the stovetop until onion is translucent.
- Drain lentils, being careful to reserve 1/2 cup of the cooking liquid.
- In 9x13 oiled baking dish, mix the drained lentils, the 1/2 cup of cooking liquid, sausage, onion, Worscestershire sauce, salt and pepper.
- Sprinkle with shredded cheddar cheese.
- Bake uncovered at 400 degrees for 25 minutes or until cheese is golden brown and sides of dish are bubbly.
- Serve with ketchup.
