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Shipwreck Casserole

Shipwreck casserole is a cozy, layered casserole made with ground beef, potatoes, vegetables, and tomato soup.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American
Keyword: budget-friendly, casserole recipe, easy dinner, layered shipwreck casserole, leftovers shipwreck casserole, mac n cheese shipwreck casserole, shipwreck casserole, shipwreck casserole recipe, vintage recipe
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish

Ingredients

  • 1 pound lean ground beef
  • 1 cup diced onion about 1 small onion
  • 1 tablespoon minced garlic about 3 cloves
  • 1 (7.25-ounce) box macaroni and cheese
  • 1 (10-ounce) can diced tomatoes
  • 1 ¼ cup milk
  • 3 tablespoons salted butter
  • 1 cup frozen peas
  • 1 cup frozen corn
  • salt to taste
  • pepper to taste
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 400 degrees Fahrenheit, and spray a 9 x 13-inch baking dish with nonstick cooking spray.
  • Add 1 pound lean ground beef to a large skillet and cook over medium heat until fully browned, about 5 to 7 minutes, breaking up the beef as it cooks. Add 1 cup diced onion and 1 tablespoon minced garlic to the skillet and cook for an additional minute.
  • Add 1 (7.25-ounce) box macaroni and cheese, along with the cheese packet, 1 (10-ounce) can diced tomatoes, 1 ¼ cup milk, and 3 tablespoons salted butter to the skillet and stir to combine. Add 1 cup frozen peas and 1 cup frozen corn and bring the mixture to a simmer. Season with salt and pepper to taste.
  • Transfer the mixture to the prepared baking dish and top with 2 cups shredded cheddar cheese. Cover with foil and bake for 30-35 minutes, until the cheese is melted and bubbling. Let the casserole sit for 5 minutes before serving.

Notes

Storage Instructions
In the Refrigerator
  • Store leftovers in an airtight container.
  • Keeps fresh for up to 5 days.
  • Reheat in the microwave in 30-second increments until heated through.
In the Freezer
  • Freeze the fully cooked casserole for up to 3 months.
  • Thaw overnight in the refrigerator.
  • Bake at 375ºF for 30–40 minutes, or until the center reaches 165ºF.

Nutrition

Calories: 520kcal | Carbohydrates: 34g | Protein: 34g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 694mg | Potassium: 709mg | Fiber: 3g | Sugar: 6g | Vitamin A: 877IU | Vitamin C: 18mg | Calcium: 417mg | Iron: 4mg

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