Ship Wrecked Dinner
Dive into wholesome comfort with this one-dish wonder, Ship Wrecked Dinner! Packed with layers of hearty ground beef, tender potatoes, sweet carrots, and vibrant peppers, this oven-baked casserole is bound together by a rich tomato-based sauce infused with fragrant herbs like oregano and thyme. What makes this crowd-pleaser truly unique is its use of uncooked rice that cooks to perfection right in the dish, absorbing all the savory flavors as it bakes. With minimal prep and just one pan needed, this family-friendly meal is ideal for busy weeknights or casual gatherings. Top it with melted cheddar cheese for an optional, indulgent finishing touch, and watch it disappear in seconds! Perfect for those searching for easy dinner ideas, one-pot casserole recipes, or hearty comfort food dishes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 large russet potatoes, thinly sliced
- 3 medium carrots, sliced into thin rounds
- 1 medium green bell pepper, diced
- 1 cup uncooked white rice
- 28 ounces canned diced tomatoes, with juice
- 8 ounces tomato sauce
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat, and season with a pinch of salt and pepper.
Spread the cooked ground beef evenly on the bottom of a 9x13-inch baking dish.
Layer the diced onion, sliced potatoes, sliced carrots, and diced green bell pepper on top of the ground beef, in that order.
Sprinkle the uncooked rice evenly over the vegetable layers.
In a large bowl, combine the canned diced tomatoes (with their juice), tomato sauce, water, salt, black pepper, oregano, and thyme. Mix well to create the sauce.
Pour the sauce evenly over the layers in the baking dish, ensuring the rice and vegetables are thoroughly covered.
Cover the dish tightly with aluminum foil to trap the steam, which will help cook the rice and vegetables evenly.
Bake in the preheated oven for 60 minutes, or until the rice is tender and the vegetables are cooked through.
If you'd like to add a cheesy topping, remove the foil during the last 10 minutes of baking and sprinkle the shredded cheddar cheese over the top. Return to the oven until the cheese is melted and bubbly.
Let the Ship Wrecked Dinner rest for 5 minutes after removing it from the oven. Serve warm and enjoy!
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 321.5 g | 117% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 35.9 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1173 mg | 90% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5842 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
