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3.50 from 2 votes

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
  • 2 cups uncooked elbow macaroni noodles
  • 1 (10-ounce) can diced tomatoes
  • 1 cup milk
  • 1 tablespoon salted butter
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 ½ cups shredded cheddar cheese divided
  • salt to taste
  • pepper to taste

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 2 cups uncooked elbow macaroni noodles, 1 (10-ounce) can diced tomatoes, 1 cup milk, and 1 tablespoon 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.
  • Once simmering, gradually stir in 1 ½ cups of the 3 ½ cups shredded cheddar cheese and reserve the remaining cheese for the top. Season with salt and pepper to taste.
  • Transfer the mixture to the prepared baking dish and top with the remaining 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. 
  • In the Freezer: Freeze the fully cooked casserole for up to 3 months. 
  • Reheating:
    • From the fridge: Reheat in the microwave in 30-second increments until heated through.
    • From Frozen: Thaw overnight in the refrigerator. Bake at 375ºF for 30–40 minutes, or until the center reaches 165ºF.

Nutrition

Calories: 611kcal | Carbohydrates: 44g | Protein: 40g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 585mg | Potassium: 725mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1027IU | Vitamin C: 18mg | Calcium: 561mg | Iron: 3mg

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