Shipwreck Casserole
Dive into the nostalgic comfort of Shipwreck Casserole, a hearty, one-dish meal that layers flavors and textures for a satisfying bite every time. Perfectly seasoned ground beef and tender vegetables—like thinly sliced potatoes, carrots, and celery—combine with hearty kidney beans and a rich tomato-based sauce, creating the ultimate family-friendly dinner. This old-fashioned casserole, with its simple prep and oven-baked goodness, is the essence of a budget-friendly, homestyle meal. Ideal for busy weeknights or comforting weekend dinners, Shipwreck Casserole is as easy to assemble as it is delicious, requiring just 20 minutes of prep and a slow bake for perfectly tender layers. Serve it warm straight from the oven and prepare for a dish that satisfies even the heartiest appetites.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 large russet potatoes, thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 2 stalks celery stalks, chopped
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes
- 1 10.75-ounce can condensed tomato soup
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 tablespoon (for greasing) butter or cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or cooking spray.
In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain excess grease and set aside.
Layer the thinly sliced potatoes evenly on the bottom of the prepared casserole dish.
Next, add a layer of the ground beef and onion mixture over the potatoes.
Arrange the sliced carrots and chopped celery evenly over the beef layer.
Sprinkle the drained and rinsed kidney beans on top of the vegetables.
Pour the canned diced tomatoes (with their juices) evenly over the layers in the casserole dish.
In a medium bowl, mix the condensed tomato soup, milk, salt, black pepper, and dried thyme until smooth. Pour this mixture evenly over the casserole.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
After 1 hour, remove the foil and bake for an additional 30 minutes to allow the top to brown slightly.
Remove the casserole from the oven and let it rest for 10 minutes before serving.
Serve warm and enjoy this hearty, comforting meal!
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 79.0 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1099 mg | 85% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 8393 mg | 179% | |
*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.
