Shipwreck Casserole – The Ultimate Old-Fashioned Layered
Shipwreck Casserole is a classic layered casserole made with seasoned ground beef, sliced potatoes, uncooked rice, onions, carrots, corn, tomato soup, diced tomatoes, and flavorful seasonings. Everything bakes together in one dish until the potatoes are tender, the rice is perfectly cooked, and the flavors are beautifully blended. Hearty, affordable, and easy to prepare, this old-fashioned casserole is ideal for family dinners, meal prep, or cozy gatherings.
Ingredients
- 1 pound lean ground beef
- 4 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 medium carrots, thinly sliced
- 1 cup frozen corn
- ½ cup uncooked long-grain rice
- 1 can (10.5 ounces) condensed tomato soup
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, combine the tomato soup, diced tomatoes, beef broth, garlic powder, onion powder, paprika, thyme, salt, and black pepper. Stir well.
- Spread half of the sliced potatoes evenly across the bottom of the baking dish.
- Layer half of the onions, carrots, corn, and uncooked rice over the potatoes.
- Evenly distribute the raw ground beef over the vegetables, breaking it into small pieces.
- Repeat the remaining potato and vegetable layers.
- Pour the prepared tomato mixture evenly over the casserole, ensuring the liquid reaches all layers.
- Cover tightly with aluminum foil and bake for 1 hour 15 minutes.
- Remove the foil, sprinkle with cheddar cheese if using, and bake uncovered for another 15 minutes, until the potatoes are tender and the cheese is melted and lightly golden.
- Allow the casserole to rest for 10 minutes before garnishing with parsley and serving.
Notes
- Slice the potatoes evenly so they cook at the same rate.
- Use lean ground beef to reduce excess grease.
- Cover tightly with foil to trap steam and cook the rice thoroughly.
- Fresh vegetables can be substituted for frozen.
- Let the casserole rest before serving for easier slicing.
- Leftovers store well in the refrigerator for up to 4 days.
- Freeze cooled portions for up to 3 months.
- Add cheese only during the final baking stage for the best texture.