Vegetarian Casserole

My mom always had a few recipes that she’d make all the time when I was growing up. There was Cheesy Beef Casserole, which is pretty self-explanatory. Cheese. Buddig Beef. Potatoes. Toast. And then there was Chicken a la King, the only way I’d ever eat peas (even if I’d pick the chicken out). But one of the recipes that always stands out in my memories is Shipwreck.

Shipwreck, my mom told me, was named such because it was all that people had to eat after their ships wrecked. Naturally, anytime my mom would make it, I’d imagine Pilgrims on a tropical island, cans of Campbell’s soup and baked beans in hand, preparing to make a casserole over a camp fire. I had an active imagination, you see. (I also had two imaginary friends named Joy and Field–Joy after the dish soap and Field after Marshall Fields. Incidentally, Field looked exactly like Joyce DeWitt from Three’s Company. Um, anyway…)

When I did a vegetarian casserole challenge with Valerie from Eclecticisms, I challenged her to make a veggie version of Shipwreck. It sounded so good and brought back so many warm and fuzzy memories that I just had to try to make it myself. The credit for this recipe goes to Valerie (with a few slight adjustments from yours truly), and you can read about her experience making it here. I had planned on using Veggie Converter’s Ground Beef Substitute for this, but I was sick with the flu at the time and decided to go with the Morningstar Crumbles instead.

Vegetarian Shipwreck Casserole

1-12 oz. package of Morningstar Grillers Crumbles
2 large baking potatoes, thinly sliced (the original recipe calls for 4, but this was too much–maybe I chose potatoes that were too big?)
1 onion, chopped
1-14 oz. can of vegetarian baked beans
1-10 oz. can of condensed tomato soup
Salt and Pepper to taste

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Preheat oven to 375 degrees.

Saute onions over medium-high heat until golden (about 10 minutes), stirring often. Add Morningstar Crumbles and cook until browned.

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Spray a 9 x 11″ baking dish with cooking spray and layer potatoes on the bottom, overlapping. Season with salt and pepper, to taste.

Cover potatoes with onion mixture, spreading evenly. Layer this with the baked beans and finally, the tomato soup.

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Bake uncovered for 1 hour, or until browned.

I know this recipe sounds a little bit bizarre, but trust me, it’s really good. (You do trust me, right?) My husband, not a fan of baked beans, was really skeptical but I converted him.

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