Shipwreck Casserole
Layered with beef, potatoes, veggies, and tomato sauce, this shipwreck casserole is a retro classic that still delivers on comfort.
Servings: 4 servings
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 9x13 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
