Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir well. Pour mixture into an ungreased 2-quart casserole. Cover and bake at 350 F. for 2 hours, or until lentils are tender, stirring occasionally. Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts. Yield: 6 to 8 servings. From _Tidewater on the Half Shell_ by The Junior League of Norfolk-Virginia Beach, VA. In _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 214-215. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 10 JAN 96 153034 -0800
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|Serving Size: 1 Batch (1181g)|
|Recipe Makes: 1|
|Calories from Fat: 331 (28%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 20.9g||105 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 104.3mg||32 %|
|Sodium 3478.3mg||120 %|
|Potassium 1399.8mg||37 %|
|Total Carbohydrate 142.5g||42 %|
|Dietary Fiber 27.1g||108 %|
|Sugars, other 115.4g|
|Protein 62.5g||89 %|
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Calories per serving: 1190
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