I like this recipe because it’s incredibly easy to assemble and perfect for busy days. I don’t need to pre-cook anything, and the slow baking brings all the flavors together beautifully. I also appreciate how affordable and family-friendly it is, making it a reliable go-to dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 large yellow onion sliced ▢2 large potatoes peeled and sliced ▢1 lb lean ground beef uncooked ▢½ cup long grain rice uncooked ▢1 cup celery chopped ▢1 cup carrots peeled and sliced ▢1 can tomato soup 10.5oz/284ml can ▢1 can water use tomato soup can ▢dried parsley for garnish, optional ▢salt and pepper to taste
Directions
I preheat the oven to 350°F so it’s ready once everything is assembled.
In a 9×13 inch casserole dish, I layer the sliced onions, followed by the potatoes and then the uncooked ground beef. I sprinkle the uncooked rice evenly over the beef, then top everything with the celery and carrots. I season the layers with salt and pepper to taste.
In a small bowl, I stir together the tomato soup and water until smooth. I pour the mixture evenly over the casserole, making sure it seeps down through the layers.
I cover the dish tightly with aluminum foil and bake it for 1 hour and 30 minutes. Once done, I let it cool for about 10 minutes before serving.
Servings and Timing
I get about 8 servings from this casserole. Prep time takes around 15 minutes, cook time is 1 hour and 30 minutes, and the total time comes to approximately 1 hour and 45 minutes.
Variations
I sometimes add corn or peas for extra vegetables. When I want more seasoning, I mix garlic powder or paprika into the tomato sauce. I also like using sweet potatoes in place of regular potatoes for a slightly different flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the casserole in the oven until heated through.
FAQs
Do I need to cook the ground beef first?
I don’t cook it beforehand because it cooks fully in the oven during baking.
Can I use instant rice?
I prefer long grain rice, as instant rice can become mushy.
Can I make this ahead of time?
I assemble it ahead, refrigerate it, and bake it when I’m ready.
Why is it called Shipwreck Casserole?
I like the name because everything is layered together in a rustic, tossed-together style.
Can I add cheese?
I sometimes add shredded cheese during the last 10 minutes of baking.
What if my potatoes are still firm?
I slice them thinly so they cook through evenly.
Can I freeze this casserole?
I can freeze it after baking, though the potato texture may soften slightly.
What can I serve with this?
I usually serve it with bread or a simple green salad.
Can I use different vegetables?
I swap in green beans or peas depending on what I have.
How do I know it’s done?
I check that the potatoes are tender and the beef is fully cooked.
Conclusion
I keep this Shipwreck Casserole in my regular rotation because it’s simple, comforting, and dependable. It’s the kind of old-fashioned baked dinner I enjoy making when I want something hearty that brings everyone to the table.
A classic, hearty Shipwreck Casserole made with layered potatoes, ground beef, rice, and vegetables baked together in a savory tomato sauce for easy comfort food.
Ingredients
1 large yellow onion, sliced
2 large potatoes, peeled and sliced
1 lb lean ground beef, uncooked
1/2 cup long grain rice, uncooked
1 cup celery, chopped
1 cup carrots, peeled and sliced
1 can (10.5 oz / 284 ml) tomato soup
1 can water (use tomato soup can)
Salt and pepper, to taste
Dried parsley, for garnish (optional)
Instructions
Preheat the oven to 350°F (175°C).
Layer sliced onions evenly in a 9×13-inch casserole dish.
Add sliced potatoes on top of the onions, followed by the uncooked ground beef.
Sprinkle the uncooked rice evenly over the beef.
Top with chopped celery and sliced carrots, seasoning with salt and pepper.
In a bowl, mix the tomato soup and water until smooth.
Pour the soup mixture evenly over the casserole, allowing it to seep through the layers.
Cover tightly with aluminum foil and bake for 1 hour and 30 minutes.
Remove from the oven, let rest for 10 minutes, garnish with parsley if desired, and serve.
Notes
No pre-cooking is required for this recipe.
Slice potatoes thinly to ensure they cook through.
Optional additions include corn, peas, or cheese.
Let the casserole rest before serving for easier slicing.
