Vegetarian Shipwreck Casserole

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Tempeh

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Baked beans

  Canned, plain or vegetarian

  1 ½ cup or 381g

• Tomato soup

  Canned, condensed

  1 can (10.7 oz) or 303g

Directions

1. Preheat oven to 375 degrees. Chop onions. Slice potatoes thin. Crumble tempeh. Set aside.
2. Heat oil in a large skillet over medium-high heat. Saute onions until softened and just beginning to brown, about 8 minutes, stirring often. Add tempeh and cook until golden brown. Season with salt and pepper to taste.
3. Spray a 9 x 11 baking dish with cooking spray or oil and layer potatoes on the bottom, overlapping. Season with salt and pepper to taste.
4. Cover potatoes with tempeh mixture. Top tempeh layer with baked beans and top baked beans with tomato soup. Bake uncovered for about 1 hour, or until browned. Enjoy!