Shipwreck Casserole
A brilliantly adaptable ground beef casserole that transforms random pantry and refrigerator items into a delicious, hearty meal. This humble yet satisfying dish earned its quirky name because it's essentially a delicious "wreck" of layered ingredients that somehow come together perfectly.
Equipment
- 9x13 inch baking dish or 3-quart casserole dish
- Large Skillet
- Aluminum Foil
Ingredients
- 1½ pounds lean ground beef
- 1 large onion thinly sliced
- 4 medium potatoes thinly sliced (about 4 cups)
- 2 cups carrots sliced into thin rounds
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can condensed tomato soup 10.75 oz
- 1 can diced tomatoes 14.5 oz, undrained
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups cornflakes lightly crushed
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or a deep 3-quart casserole dish.
- In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 7-8 minutes. Break the meat up into small crumbles as it cooks.
- Spread the browned ground beef evenly across the bottom of your prepared baking dish.
- Layer the sliced onions on top of the beef, followed by the sliced potatoes, then the carrots.
- Sprinkle the drained and rinsed kidney beans evenly over the vegetable layers. Season everything with salt, pepper, and garlic powder.
- In a medium bowl, combine the tomato soup and diced tomatoes with their juice. Stir well, then pour this mixture evenly over the entire casserole.
- In a small bowl, combine the crushed cornflakes with melted butter, tossing until the cornflakes are evenly coated. Sprinkle this mixture over the top of the casserole.
- Cover the dish tightly with aluminum foil and bake for 1 hour. Then remove the foil and bake for an additional 15 minutes until the cornflake topping is golden brown and the vegetables are tender when pierced with a fork.
Notes
- You can swap ground beef for ground turkey or plant-based meat alternative
- Replace kidney beans with black beans or chickpeas
- Use sweet potatoes instead of regular potatoes for extra nutrition
- No cornflakes? Try crushed potato chips, bread crumbs, or cracker crumbs
- Slice your vegetables to a uniform thickness (about ⅛ inch) to ensure even cooking
- This casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake
- Replace kidney beans with black beans or chickpeas
- Use sweet potatoes instead of regular potatoes for extra nutrition
- No cornflakes? Try crushed potato chips, bread crumbs, or cracker crumbs
- Slice your vegetables to a uniform thickness (about ⅛ inch) to ensure even cooking
- This casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake
Nutrition
Calories: 385kcalCarbohydrates: 45gProtein: 24gFat: 12gSaturated Fat: 5gCholesterol: 65mgSodium: 620mgFiber: 7gSugar: 9g
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