Lentil and Cheese Casserole Recipe

8-12 oz. grated cheddar cheese
2 c. lentils, cooked according to pkg. directions and drained (or use canned)
1/2 sm. onion, finely chopped
1/2 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
1/4 tsp. thyme
1 c. bread crumbs, packed
1 egg, slightly beaten
1 Tbl. butter, softened
2 c. tomato sauce

Cook lentils (unless using canned). Preheat oven to 350 degrees. In large bowl, mix cheese, lentils, onions, salt (optional), pepper and thyme. Add bread crumbs, egg and butter and mix thoroughly. Spread evenly in greased pan, cover with aluminum foil and bake 45 minutes.

Serve sliced with warm tomato sauce, make sandwiches on English muffins, or serve over rice.