Vegetarian Shipwreck Casserole


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 390.8
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 152.5 mg
  • Total Carbs: 69.1 g
  • Dietary Fiber: 18.0 g
  • Protein: 26.2 g

View full nutritional breakdown of Vegetarian Shipwreck Casserole calories by ingredient


Introduction

So this is something that my mom used to make, but now that I am vegetarian I wanted to try it and see if it worked. This is an experiment. I will keep updating the recipe as I go. It may need a bit of olive oil or salt or other things. So make this at your own risk! PLUS I had all these things in the fridge so why not give it a whirl?!

*edit - it needs a little olive oil and salt, add to taste. So this is something that my mom used to make, but now that I am vegetarian I wanted to try it and see if it worked. This is an experiment. I will keep updating the recipe as I go. It may need a bit of olive oil or salt or other things. So make this at your own risk! PLUS I had all these things in the fridge so why not give it a whirl?!

*edit - it needs a little olive oil and salt, add to taste.
Number of Servings: 6

Ingredients

    1 large potato, sliced thin
    1 medium onion, sliced
    1 pound kidney beans, cooked no salt added
    1/4 cup brown rice, uncooked
    1 cup celery, diced
    2 Licks Nature Burger Patties, thawed and crumbled
    1 750g Pomi Chopped Tomatoes, no salt added
    1/2 cup boiling water
    2 tbsp homemade spicy BBQ sauce
    1 tbsp dried oregano

Directions

Lightly spray with olive oil a 2-1/2 quart casserole dish and layer the above ingredients in the order listed. Bake at 350 degrees for 1 1/4 hours or until done. Serve hot. May be prepared ahead. Can be frozen.

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.