Great Lakes Shipwreck Stew (Vegetarian)

Great Lakes Shipwreck Stew (Vegetarian)

2 reviews, 4 star(s). 50% would make again

Ready in 1 hour 30 minutes

The legend lives on from the Chippewa on down of the Great Lakes Shipwreck Stew


1 cup onion; sliced; (fill bottom of dish)
1 cup raw potatoes; diced but not peeled
1 16-oz can kidney beans; drained
0.5 cup uncooked rice
1 cup Celery; sliced
1 15-oz can tomato sauce
0.5 tsp Salt
0.25 tsp pepper
0.5 tsp chili powder
0.5 cup Water
0.5 tsp Worcestershire Sauce

Original recipe makes 4



Preheat oven to 350 degrees. Spray inside of an 8" x 11" covered casserole dish with nonstick cooking spray, or lightly wipe with vegetable oil and dust with flour.

Arrange in layers in order listed; onions, potatoes, kidney beans, rice and celery.

In a mixing bowl, stir tomato sauce, salt, pepper, chili powder, water and Worcestershire sauce.

Pour tomato sauce mixture over ingredients in casserole dish. Cover and bake 1 hour or until potatoes are tender. DO NOT STIR.

Check occasionally to make sure casserole does not boil dry.


Calories: 216

Protein: 11.9

Fat: Trace

Carbohydrates: 448

Cholesterol: 0

Fiber: 2.2g

Sodium: 468mg

Verified by stevemur
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sbg2b 5y ago

[I posted this recipe.]
bankshot009 6y ago

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