Piggin’ Out in Dixie is back! This time with a dish that is super cheap and serves a bunch. I cut the recipe in half, maybe more, and it still made a ton.
Church Supper Casserole:
- 2 teaspoons olive oil
- 1 large onion
- 1 teaspoon salt
- 8 oz whole wheat penne, cooked & drained
- 1/2 – 1 cup Daiya cheddar style
- 2 cups frozen corn kernels
- 1 green bell pepper
- 3 cloves garlic, minced
- 1 package of vegan ground beef (like Boca soy crumbles), 2 cans of beans, or 1/2 and 1/2(I used a few crumbled Trader Joe’s meatballs and a can of white beans
- 4 cups tomato sauce
- 1 teaspoon ground pepper
Preheat oven to 350 F. Heat oil and brown onion, green pepper and garlic in very large saucepan or Dutch oven. Add soy crumbles, if using, and cook until browned. Add remaining ingredients except cheese. Pour into 9×13 baking dish. Cover and bake about 18 minutes. Top with Daiya and bake 15 minutes more.
I also sauteed some swiss chard with garlic, red pepper flakes and bac’un.