Shipwreck Casserole


Shipwreck Casserole

Recipe by Julia Pacheco
Course: MainCuisine: AmericanDifficulty: Easy


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  • 1 lb ground beef

  • 3 large carrots, sliced

  • 1 yellow onion, sliced

  • Quarter of green cabbage, chopped

  • 1 green bell pepper, diced

  • 4 cups shredded frozen hash browns

  • 3/4 cup instant minute rice

  • 15 oz can tomato sauce

  • 2 1/2 cups water

  • 14.5 oz can diced tomatoes

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp Italian seasoning

  • 1 tsp paprika

  • 1 cup shredded cheddar cheese


  • Preheat oven to 350 degrees
  • To a large pan on the stove of medium heat, add in the ground beef, break the ground beef up and cook it through. Once it’s cooked through add it into a large bowl along with the chopped up vegetables, hashbrowns, instant rice, tomato sauce, water, diced tomatoes, seasonings, and 1/2 cup of the cheese. Stir well
  • Spray a 9×13 baking dish with nonstick spray add the casserole in and spread it out, cover tightly with aluminum foil and bake for 60 minutes.
  • Remove the foil. Sprinkle the remaining cheese over the top and bake it for an additional 15 minutes.

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  1. Made tonight for myself, 1 and 3 year old! Didn’t put the carrots because they get picked out of dishes a lot 🙂 But it’s ready in 10 minutes and I can tell it’s gonna be good!

  2. Do you thaw the hashbrowns or just add them frozen?

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