Amish Shipwreck Casserole
Shipwreck Casserole is a combination of tasty layers loaded with ground beef, potatoes, and veggies, all in a rice and tomato soup. Baked to a perfect mess, the whole family will love it!
Shipwreck Casserole Recipe
An Amish Shipwreck Casserole is a true classic. It’s been around for a long time and once you taste it you will know why.
This is the kind of casserole seems ridiculous when putting it together but when you take that first bite you will fall in love. It’s all about layers of simple ingredients, cooked just right, that mix into a delicious dish.
It’s got everything you need – rice, proteins, vegetables. And the best part? Once it’s all cooked together, even the pickiest eaters can’t resist it.
What is Shipwreck Casserole?
The name probably comes from how all the ingredients mingle and mix together, like they’ve been tossed about in a shipwreck.
That’s why some folks also call it a “dump casserole“.
It takes just over an hour to cook, so a bit of planning ahead is needed. But trust me, the end result is fantastic and well worth the wait!
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Ingredients Needed
- Russet potatoes – Any starchy potato will work!
- Ground beef – Substitute ground turkey if needed.
- Rice – Uncooked rice like long grain white rice will work. Do not use brown rice.
- Vegetables – Celery, sweet onion, and carrots.
- Beans – Dark red kidney beans are my favorite!
- Tomato soup – Condensed can of tomato soup plus some water.
- Pantry staples – salt, black pepper.
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How to Make Shipwreck Casserole
- Preheat oven to 350F. Spray a 9×13 baking dish with nonstick spray.
- Layer the baking dish with thinly sliced onions. Top with potatoes. Layer on the raw ground beef.
- Sprinkle with rice. Top with sliced celery and carrots. Sprinkle on beans.
- Mix the soup with the can of water. Pour over the casserole.
- Cover tightly with aluminum foil and bake 1 ½ hours.
- Uncover and serve warm. Enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Serving Suggestions
Shipwreck casserole is really a complete meal with the rice and potatoes, so you won’t need sides really.
But if you want more, I like to serve it with a chopped salad and some crusty bread to dip into the sauce.
How long does it last?
Store any leftovers in airtight containers, in the refrigerator for up to 5 days. Reheat in microwave or in the oven. In a pan on the stove top works well too.
Freeze up to 2 months in airtight freezer-safe container.
Can I make it ahead of time?
The great thing about Amish shipwreck casserole is it’s a simple make-ahead dinner. Then just reheat and serve.
In fact, making it ahead of time, then letting the ingredients sit overnight in the fridge makes it even better.
Tips for the Best Casserole
- Season with salt and pepper as you add the layers. You can even sprinkle in some garlic powder.
- No need for browning the pound of ground beef. That makes the dish even easier!
- Love tomatoes? Add in a can of diced tomatoes, drained, to the bean layer.
- No tomato soup? Use tomato juice or diluted tomato paste.
- Don’t use brown rice or instant rice. They won’t cook correctly.
- Use seasoning salt or Italian seasoning for more flavor.
- You can use other types of ground meat for this dish like ground turkey, chicken or pork.
- Dump casseroles create their own “gravy” while cooking so make sure to spoon some of it over the serving.
- This can be cooked using a slow cooker or in a casserole dish.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This old-fashioned recipe for easy Shipwreck Casserole is not only a classic from your parent’s time but will be the highlight of your dinner table tonight!
Shipwreck Casserole
Equipment
Ingredients
- 1 large yellow onion sliced thin
- 1 1/2 pounds russet potatoes peeled and sliced thin
- 1 pound ground beef uncooked
- 1/2 cup long grain rice uncooked
- 1 cup celery sliced
- 1 cup carrots sliced
- 1 15 ounce can dark red kidney beans drained and rinsed
- 1 10 ounce can condensed tomato soup plus 1 can water
Instructions
- Preheat oven to 350F. Spray a 9×13 with nonstick spray.
- Layer the pan with thinly sliced onions. Top with potatoes.
- Layer on the ground beef (uncooked). Sprinkle with rice.
- Top with sliced celery and carrots.
- Sprinkle on the drained and rinsed beans.
- In a separate bowl, mix the soup with the can of water.
- Pour over the layers in the casserole dish.
- Cover with foil and bake 1 ½ hours. Remove from the oven.
- Gently uncover and serve.
Notes
- Season with salt and pepper as you add the layers. You can even sprinkle in some garlic powder.
- No need for browning the pound of ground beef. That makes the dish even easier!
- Love tomatoes? Add in a can of diced tomatoes, drained, to the bean layer.
- No tomato soup? Use tomato juice or diluted tomato paste.
- Don’t use brown rice or instant rice. They won’t cook correctly.
- Use seasoning salt or Italian seasoning for more flavor.
- You can use other types of ground meat for this dish like ground turkey, chicken or pork.
- Dump casseroles create their own “gravy” while cooking so make sure to spoon some of it over the serving.
- This can be cooked using a slow cooker or in a casserole dish.
Nutrition
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