Vegetarian Ship Wreck Casserole Recipe

About this recipe

A hearty vegetarian casserole featuring layers of sliced potatoes, seasoned plant-based protein, beans, and a rich tomato sauce. Perfect for a satisfying dinner.

Ingredients

• 50G Pepper Black Ground BWFO
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 400G Epicure Organic Red Kidney Beans
• 295G Heinz Weight Watchers Tomato Soup
• 500G Sabarot Lentils Mix, 500G
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Tata Salt
• 200G All Things Butter Unsalted Butter
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Slice 3 medium potatoes into thin rounds and arrange them in a buttered casserole dish.
3. 3. Cook 300 g of lentils according to package instructions, then crumble them evenly over the potatoes.
4. 4. Sprinkle 1 tsp salt and 1/2 tsp black pepper over the lentil layer.
5. 5. Finely chop 1 onion and spread it over the lentils.
6. 6. Drain and rinse 1 can of kidney beans, then layer them on top of the onion.
7. 7. Pour 1 can (about 400 ml) of tomato soup evenly over the entire dish, ensuring all layers are covered.
8. 8. Cover the casserole dish with a lid or aluminum foil and bake for 45 minutes at 350°F.
9. 9. Remove the cover and bake for an additional 10 minutes to slightly thicken the sauce.
10. 10. Serve hot and enjoy your vegetarian casserole!