When I was in 6th grade, my mother was hospitalized and had surgery. She was gone for several days and my father struggled to feed us kids. The lady next door, Mrs Foster, sent over a casserole one night for our dinner. We all loved it and my mother continued to make this casserole while I was growing up. When I had my children the tradition carried on and it became one of their favorites too. My daughter was visiting recently and we veganized Mrs. Foster's Casserole simply by substituting the ground beef for the store bought veggies crumbles. Everything else was already plant based so it was a snap to convert this recipe. It only takes a minute to put together and we have always served this with fresh biscuits. I'll post a recipe for vegan biscuits next. You use only one dish!
13 X 9 Pyrex baking dish
2 cans of tomato soup'
1 1/2 cans of water
1 can of kernel corn
1 small green pepper diced small
1 small onion diced small
2 large potatoes peeled and diced
1 package of veggies ground beef
***You can leave the potatoes raw and cook them in the casserole, but I have always found that they are not quite tender enough for my taste, so I boil them for 7-8 minutes, drain them, and add to the casserole.
****the veggies crumbles can be left out and the casserole is equally as tasty. But since my family relates to the old ground beef recipe I use the crumbles. Saute the crumbles in a frying pan until they are crispy.
put all the ingredients into the Pyrex dish and mix to combine. Bake in 350 over for an hour.
