Shipwreck Casserole is a combination of tasty layers loaded with ground beef, potatoes, and veggies, all in a rice and tomato soup. Baked to messy perfection!
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An Amish Shipwreck Casserole is actually a classic casserole recipe. It goes way back in the history of American cuisine and has stayed around for good reason. Because this is the sort of casserole that defines casserole greatness.
Layers of tasty ingredients, baked to perfection, where all the flavors come together in a super hearty meal. You get all the major food groups, grains, proteins, vegetables. Then, they cook into a dish even the pickiest eaters love.
What is Shipwreck Casserole?
I guess a shipwreck casserole gets its name from the way the ingredients all wash up and mix together in a tumble. Which is why some people also refer to it as a “dump casserole”.
These types of casseroles are old fashioned. Since “Amish” typically invokes a sense of doing things in the old fashioned way, that probably is where the name comes from.
This recipe for Shipwreck Casserole, or layered casserole, boasts ground meat, sliced potatoes, tomato sauce, beans, rice, and carrots and celery into a casserole dish or a slow cooker like a crock pot. It cooks for a little over an hour so plan a little ahead. But the results are amazing and worth the wait!
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Shipwreck Casserole Ingredients
- onion (sliced)
- Russet potatoes (peeled, sliced)
- ground beef
- uncooked rice (long grain works best)
- vegetables (celery and carrot)
- kidney beans (I like dark red beans)
- tomato soup (can of condensed soup + water)
How to make Shipwreck Casserole
- Preheat oven to 350F. Spray a 9×13 with nonstick spray.
- Layer the baking dish with thinly sliced onions. Top with potatoes. Layer on the ground beef (uncooked).
- 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 with 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.
Can I make it ahead of time?
The great thing about Amish shipwreck casserole is you can easily make it ahead of time. 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. Because all the flavors blend together even more.
Store any leftovers in airtight containers, plastic or glass is preferable, in the refrigerator for up to 5 days. Reheat in microwave or in the oven, but even in a pan on the stove top works well too.
In the freezer, you can store it up to 2 months in airtight freezer-safe containers. I recommend storing in serving sized containers in the freezer so you can just take out and heat the portions you plan on serving.
What to serve with Shipwreck Casserole
Since a shipwreck casserole contains ingredients that make great sides too, like beans, rice, and potatoes, you might need to think beyond typical side dishes for this casserole.
I recommend something like steamed or baked veggies like broccoli or riced cauliflower. But you can also serve with other greens like a chopped salad or green beans.
Also, a good hearty bread to dip into the “gravy” is ideal.
Best Casserole Tips
- Season with salt and pepper as you add the layers. You can even sprinkle in some garlic powder.
- No need for browning the ground beef. That makes the dish even easier!
- Love tomatoes? Add in a can of diced tomatoes, drained, to the bean layer.
- You can use other types of ground meat for this dish like 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 Shipwreck Casserole Recipe is not only a classic from your parent’s time but will be the highlight of your dinner table tonight!
- 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
- Preheat oven to 350F. Spray a 9x13 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.
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Amount Per Serving: Calories: 324Total Fat: 12gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 40mgSodium: 293mgCarbohydrates: 38gFiber: 5gSugar: 7gProtein: 16g
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