A vegetarian casserole as a desirable addition to any potluck party. Here's a different one that's not based on tomatoes.
In Dutch oven, melt butter over medium heat; cook onions and garlic, stirring occasionally, for 10 minutes or until softened and starting to colour. Add sliced mushrooms, basil and salt; increase heat to medium-high and cook, stirring often, for about 10 minutes or until mushrooms start to brown and liquid is evaporated.
Reduce heat to low Sprinkle with flour; stir well. Pour milk evenly over top; stir to blend. Cube cheese; add to pan and stir until melted. Stir in soy sauce and hot pepper sauce. Set aside.
Meanwhile, rinse spinach, shaking off excess water In large heavy pot, cook spinach over medium-high heat, with just the water clinging to leaves and stirring once or twice, for about 4 minutes or until wilted. Drain in large sieve; let cool Firmly press out liquid; chop coarsely. Add to mushroom mixture, add lentils Spread half of the mixture in 13-x 9-inch (12-cup) baking dish. Drain red peppers; cut into bite-size pieces. Dot evenly over mushroom layer. Cover with remaining mushroom mixture, spreading evenly.
To make ahead: Refrigerate casserole until chilled. Place plastic wrap directly on surface; wrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator for 36 hours or until no longer icy in middle.
To serve: Press croutons evenly over surface Bake in 140º oven for about 30 minutes, or for 40 minutes if from refrigerator, or until bubbly and dark golden brown.
Contributor: Canadian Living Magazine - November, 1998
Yield: 8 servings
Per Serving: 418 Calories; 8 gms Total Fat (16% calories from fat); 26 gm Fiber; 686 sodium
