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Shipwreck Casserole

By: Julia Pacheco
Layered with beef, potatoes, veggies, and tomato sauce, this shipwreck casserole is a retro classic that still delivers on comfort.
Prep: 30 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 45 minutes
Servings: 4 servings
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Ingredients 

  • 1 lb ground beef
  • 3 large carrots, sliced
  • 1 yellow onion, sliced
  • ¼ green cabbage, chopped
  • 1 green bell pepper, diced
  • 4 cups shredded frozen hash browns
  • ¾ cup instant minute rice
  • 15 oz can tomato sauce
  • 2 ½ 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

Instructions 

  • Preheat oven to 350 degrees F.
  • 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.

Nutrition

Calories: 741kcal | Carbohydrates: 75g | Protein: 36g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1599mg | Potassium: 1840mg | Fiber: 10g | Sugar: 13g | Vitamin A: 10309IU | Vitamin C: 84mg | Calcium: 360mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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3 Comments

  1. Sierra says:

    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!

    Reply
  2. Debbie says:

    Do you thaw the hashbrowns or just add them frozen?

    Reply
    1. Sue says:

      I added frozen hashbrowns &/or potatoes O’Brien

      Reply