BEEF

Shipwreck Casserole

1 comment

Shipwreck Casserole

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 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

Directions

  • 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.

One Comment

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

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