Lentil Casserole - cooking recipe

Ingredients

1 c. dry lentils, cooked
1/2 c. chopped walnuts
1 egg or egg substitute or 2 egg whites
1/2 c. evaporated skim milk
1/2 c. cornflakes or bread crumbs
1 large onion, chopped
1 tsp. cumin
1/4 tsp. thyme
lemon wedge or tomato sauce

Preparation

Mix all ingredients thoroughly.
Place in an oiled 9 x 5 x 3-inch loaf pan and bake for 30 minutes at 350\u00b0.
Serve with lemon wedge or tomato sauce.
Yield:
6 servings.
Approximate calories/serving:
225.