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Dairy
Easy
1 Hour, 30 Minutes
Diets 
This casserole really makes lentils shine. It’s mixed with mushrooms, has a thick delicious “gravy,” and is topped with melted mozzarella. Serve over rice, pasta, or spinach for a delicious meal. See here for more special ways to give these classic soup mixes a workout in your kitchen.
1 large onion, finely chopped
3 large celery stalks, finely chopped
3 tablespoons oil
1 pound mushrooms, sliced
1 teaspoon Gefen Garlic Powder
1 package Manischewitz Lentil Soup Mix
1 (10-to-12-ounce) can cream of mushroom soup
1/4 teaspoon salt
ground Gefen Black Pepper, to taste
2 cups water, boiled
1 cup shredded mozzarella
Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray. Preheat a large non-stick ceramic skillet on medium heat and swirl oil to coat.
Add onion and sauté for three minutes, stirring occasionally. Add celery and sauté for five minutes, stirring occasionally.
Add in the mushrooms. Sauté for five to seven minutes or until a bit browned.
Pour in the lentil soup mix and mix everything together.
Transfer to the greased baking dish and add mushroom soup, seasoning, and water. Mix well.
Cover and bake for 30 minutes.
Uncover and sprinkle the top with cheese. Bake for another five to 10 minutes until the cheese is melted.
Remove from the oven, cover, and let stand for about 20 minutes before serving.
Sponsored by Manischewitz
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