2 Cups Cooked Lentils (3/4 cups dry)
1 Lg Chopped Onion
3 Slices of Stale Bread, 1/2" Cubes
1 Cup Evaporated Milk
1 Cup Milk
2/3 Cup Chopped Nuts
2 Tbsp White Flour
1tsp Salt
3/8 tsp Sage
1 Tbsp Brewer's Yeast
1/2 Cup Tomatoes
Soften bread cubes in milk for 5 minutes, Combine all ingredients. Bake in greased 2 qt casserole dish at 350 for 1 hour. Let stand 5 minutes before serving. Serves 6.
