Cheesy Lentil and Rice Casserole

Casseroles are hardly fashionable these days, but they do serve a purpose.  They are a meal in one.  Serve with a salad and dinner is done.  I really enjoy this particular vegetarian casserole because you can combine all of the dry ingredients in a  large ziploc bag and then throw it together easily at the cottage.  For the meat lover, why not throw in some diced or sliced leftover sausage.  This recipe comes from the Harrowsmith cookbook.  Enjoy!

Cheesy Lentil and Rice Casserole

2 2/3 c stock
3/4 c lentils
3/4 c diced onions
1/2 brown rice
1/4 c white wine
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried thyme
1 clove garlic, minced
pepper to taste
1/2 lb grated cheddar cheese

Preheat oven to 350.  
Combine all ingredients except cheese.  Stir in 1/2 of the cheese, place in an ungreased baking dish and bake, covered, for 1 1/2 to 2 hours, stirring twice.
Uncover and top with remaining cheese.
Bake, uncovered, for a further 3-5 minutes until cheese is melted on top.