Shipwreck Casserole Layered Differently Than the Others
Elevate your comfort food game with "Shipwreck Casserole Layered Differently Than the Others," a hearty, family-friendly dish that's as satisfying as it is unique. This casserole reimagines the classic layers with a vibrant medley of thinly sliced russet potatoes, tender carrots, and crunchy celery, topped with savory ground beef perfectly seasoned with Worcestershire sauce, paprika, and garlic powder. Smothered with diced tomatoes, rich tomato sauce, and a touch of beef broth, this recipe is baked to perfection with a golden layer of melted cheddar cheese. Easy to assemble and oven-baked for those irresistibly tender layers, this one-dish dinner is perfect for busy weeknights or cozy weekends. It's a wholesome crowd-pleaser that turns pantry staples into a comforting meal that's anything but ordinary.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 medium Russet potatoes, thinly sliced
- 3 large Carrots, thinly sliced
- 2 sticks Celery, chopped
- 1 14.5-ounce can Canned diced tomatoes
- 1 8-ounce can Tomato sauce
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1.5 cups Shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 6-8 minutes. Drain any excess grease.
Season the cooked beef mixture with salt, black pepper, garlic powder, and paprika. Stir in the Worcestershire sauce for added depth of flavor.
Layer the thinly sliced potatoes evenly across the bottom of the prepared casserole dish.
Next, spoon the cooked ground beef mixture evenly over the potato layer.
Arrange the sliced carrots on top of the beef layer, followed by the chopped celery.
Pour the canned diced tomatoes (with their juices) and tomato sauce evenly over the vegetables. Gently shake the dish to help the liquid seep into the layers.
Carefully pour the beef broth over the entire casserole and cover the dish tightly with aluminum foil.
Bake in the preheated oven for 60 minutes, or until the potatoes are fork-tender.
Remove the casserole from the oven, uncover, and sprinkle the shredded cheddar cheese evenly across the top.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes or until the cheese is melted and bubbling.
Let the casserole cool for 5-10 minutes before serving. Enjoy this hearty, layered dish with a twist!
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 5964 mg | 259% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 40.0 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1693 mg | 130% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 6082 mg | 129% | |
*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.
