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 messy perfection!

4.94 from 30 votes

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Course: Ground Beef

Cuisine: Amish

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: servings

Author: Jennifer Stewart

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 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.

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