Shipwreck Casserole

Shipwreck Casserole

 

With the US election to watch and a sicko kiddo, I was happy to see Shipwreck Casserole on the meal plan last night.  A little warm, comfort food was definitely welcome.  I’ve been working on altering my old recipe for a while and finally have a version that is more healthy and flavourful.  It’s a dish all the family loves… well almost all.  The Mini Taste Tester turned up his nose, but that’s a frequent occurrence these days.  Ha!

I put the casserole together while the sick babe was napping and then sat down to cuddle and watch some results come in while it baked.  We maybe fit in a little ‘Ready, Steady, Wiggle’ too, but a mindless break from the election was much needed for all of us.  I’m still in shock at the outcome.  I guess that’s another reason Shipwreck Casserole was the perfect recipe to show up on the menu. 😉  Now we wait to see what happens.

Shipwreck Casserole

Ingredients

  • 1 1/2 pounds lean ground beef
  • 2 tablespoons minced garlic
  • 2 medium onions, finely sliced
  • 1 cup uncooked rice
  • 5 medium carrots, sliced into thin rounds
  • 3 stalk celery, chopped
  • 1 green pepper, chopped
  • 4 medium potatoes, finely sliced
  • 1 can petit cut stewed tomatoes (540 ml)
  • 1 1/2 cups tomato sauce
  • 1 1/2 cups boiling water
  • 1 tablespoon white sugar
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated parmesan cheese

Directions

  1. Preheat oven to 350°F
  2. Place ground beef into the bottom of a greased, deep, 9×13″ casserole dish and sprinkle with minced garlic.
  3. Slice/chop all vegetables.  I used a mandolin for the potatoes and onions to make sure they were very thin.
  4. In a medium bowl, mix together stewed tomatoes, tomato sauce, water, sugar, pepper, salt and Italian seasoning to make the sauce.
  5. Pour 1 1/2 cups of sauce over the meat mixture.
  6. Layer vegetables as follows over the meat – 2/3 of onions, rice, carrots, celery, green pepper and potatoes.
  7. Pour remaining sauce over the potatoes.
  8. Top with remaining onions and then the parmesan cheese.
  9. Place in preheated oven and bake for 2 hours or until vegetables are tender.  Thicker cut potatoes make take longer.
  10. Let cool for 10 -15 minutes before slicing and serving.

This is very good served with tossed salad and Homemade Italian Dressing.

If you try this recipe, let me know.  I’d love to hear your comments.

Enjoy!

 

Shipwreck Casserole

Layer meat and vegetables in a deep, 9×13″ casserole dish.

Shipwreck Casserole

Very thinly sliced potatoes are best for this recipe.  The mandolin cut them perfectly.

Shipwreck Casserole

All ready for the oven…

Shipwreck Casserole

It is very hot!  Isn’t it pretty?

Shipwreck Casserole

Devour…

Author:  Red Dish Kitchen

Shipwreck Casserole
 
Prep time
Cook time
Total time
 
A healthy, warm comfort food casserole filled with lean ground beef and veggies. Yum!
Author:
Serves: 6
Ingredients
  • 1½ pounds lean ground beef
  • 2 tablespoons minced garlic
  • 2 medium onions, finely sliced
  • 1 cup uncooked rice
  • 5 medium carrots, sliced into thin rounds
  • 3 stalk celery, chopped
  • 1 green pepper, chopped
  • 4 medium potatoes, finely sliced
  • 1 can petit cut stewed tomatoes (540 ml)
  • 1½ cups tomato sauce
  • 1½ cups boiling water
  • 1 tablespoon white sugar
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ½ cup grated parmesan cheese
Directions
  1. Preheat oven to 350°F
  2. Place ground beef into the bottom of a greased, deep, 9x13" casserole dish and sprinkle with minced garlic.
  3. Slice/chop all vegetables. I used a mandolin for the potatoes and onions to make sure they were very thin.
  4. In a medium bowl, mix together stewed tomatoes, tomato sauce, water, sugar, pepper, salt and Italian seasoning to make the sauce.
  5. Pour 1½ cups of sauce over the meat mixture.
  6. Layer vegetables as follows over the meat - ⅔ of onions, rice, carrots, celery, green pepper and potatoes.
  7. Pour remaining sauce over the potatoes.
  8. Top with remaining onions and then the parmesan cheese.
  9. Place in preheated oven and bake for 2 hours or until vegetables are tender. Thicker cut potatoes make take longer.
  10. Let cool for 10 -15 minutes before slicing and serving.

 

 

2 Comments

  1. Laurie Hnatuk says:

    I’ve been making a version of this recipe since the 80’s in Wainwright. Yes, over the years I’ve replaced tomato soup with some version of salt-free real tomatoes. Good idea to add extra vegetables. It’s family ultimate comfort food! Yours looks great!

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