1 1/2 cups all-purpose flour
2 teaspoons baking powder
8 tablespoons vegetable oil
1 tablespoon white wine vinegar
2 tablespoons Worcestershire sauce
1 (8 ounce) can baby carrots, drained
2 (10 ounce) cans stewed tomatoes, chopped
1 (16 ounce) can whole kernel corn, drained
1 (8 ounce) can sliced mushrooms, full
1/2 cup sliced mushrooms
1/2 dill pickle relish
1/3 cup butter, melted
4 tablespoons all-purpose flour, sifted
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine all-purpose flour, baking powder, brown sauce and oil. Mix well; set aside.
Stir in vinegar and Worcestershire sauce; mix well. Gradually pour into pan, cover and let it cool.
Shred any leftover bits of carrot. In a separate bowl, stir tomato pulp and cook until meat is tender. Stir in the stewed tomatoes and corn. Spoon tomato mixture into ovenproof dish.
Spread toast over casserole dish and layer with mushroom layer. Spread bread over the mushroom sauce. Top with peas, carrots and mushrooms.
Bake in preheated oven for 45 minutes, or until casserole is heated through. Remove bread, sprinkle with melted butter, and serve immediately.