2 c. cooked lentils
1/2 c. chopped onion
2 eggs, slightly beaten
1/4 c. cooking oil
1 lg. can evaporated milk
1 tbsp. Brewer's yeast
1 c. corn flakes
1 tsp. salt
1/2 tsp. sage, basil or thyme
1/2 c. chopped nuts

Saute onions in part of oil. Mix all ingredients together, pour into casserole and bake at 375 degrees for 50-60 minutes. Serve in casserole with mushroom or tomato sauce.