📋 Easy Shipwreck Casserole Recipe
This quick and Easy Shipwreck Casserole Recipe requires minimal effort while delivering a hearty and flavorful one-pot meal! It's perfect for busy weeknights or making ahead.
Servings 8 servings
Calories 138kcal
Ingredients
- ½ cup celery, chopped
- 2 potatoes, diced
- 1 small onion, chopped
- 3 cups frozen mixed vegetables
- ¼ cup instant rice (uncooked)
- 1 lb extra lean ground beef
- 2 cans condensed tomato soup 10 oz cans
Garnish (optional)
- green onions
- salt
- black pepper
Instructions
- Preheat the oven to 350 degrees F (176 degrees C) and spray a 2 quart casserole dish with non-stick cooking spray.
- Add everything to the casserole dish. * Do NOT cook the ground beef in advance, add it raw.
- Mix together.
- Cover.
- Cook for 1 hour and 45 minutes to 2 hours or until ground beef is cooked through.
Notes
*NOTE: This recipe was adapted from pg. 85, Cooking with Tradition
Substitutions & Variations
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- Slow Cooker -this can be cooked in a slow cooker (crock pot) for 4-6 hours on low (until ground beef is cooked through- see top tip)
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- Potatoes - you can use any type of potato, but russet potatoes (aka Idaho potatoes) work well in this dish. And you could used sliced potatoes instead of chopping them
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- Ground Meat - you could use ground turkey instead of ground beef
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- Rice - you can use instant brown rice or white rice
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- Add-ins- you could also use dark red kidney beans and Italian seasoning and top the casserole with shredded cheese
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- Frozen mixed vegetables: you could use fresh carrots instead, with canned corn, frozen or fresh peas, and fresh green beans
Nutrition
Calories: 138kcal | Carbohydrates: 13g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 76mg | Potassium: 379mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3495IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg
