Shipwreck Casserole
Shipwreck Casserole is a nostalgic, hearty one-dish dinner featuring savory layers of seasoned ground beef, tender sliced potatoes, and long-grain rice baked in a rich tomato-beef gravy.
Equipment
- 9x13-inch baking dish
- Large Skillet
- Aluminum Foil
- Rimmed baking sheet
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 1/2 teaspoons Cajun seasoning
- 2 teaspoons Italian seasoning
- 1/2 pound bacon
- 1 medium onion minced
- 1 tablespoon garlic minced
- 3 medium potatoes peeled and sliced into 1/4 inch thick rounds
- 1/2 cup uncooked long-grain white rice
- 1 (14 ounce) can diced tomatoes including juices
- 2 tablespoons butter slice into cubes-1/4 X 14 inch pieces
- 1 (10.5-ounce) can tomato soup
- 1 full soup can measure water
- 3/4 cup water
- 1 tablespoon beef flavored Better Than Bouillon
- 1 1/2 cups mozzarella shredded
Instructions
Prep the oven and build the beef base
- Preheat your oven to 350°F (177°C) with the rack in the lower third position. Generously grease a 9x13-inch baking dish with butter or cooking spray.
- In a large skillet, heat the vegetable oil and brown the ground beef, breaking it into small crumbles. Season with Cajun and Italian seasonings while cooking. Once no pink remains, deglaze the pan with a bit of Worcestershire sauce and broth if desired, then drain the fat and set the beef aside.
- In the same skillet, cook the bacon until crisp. Remove to a paper towel-lined plate. Sauté the minced onion in 2 tablespoons of bacon drippings until soft, then stir in the garlic and cook for 1 minute until fragrant.
Layer the casserole
- Scatter the uncooked long-grain white rice evenly across the bottom of the prepared baking dish. Spread the diced tomatoes and their juices over the rice.
- Layer the sautéed onion and garlic over the tomatoes. Arrange the sliced potatoes on top, overlapping them slightly, and dot with the butter cubes.
- Sprinkle the cooked bacon over the potatoes, then add the browned ground beef as the final savory layer.
Mix the savory liquid and bake
- Heat 3/4 cup of water and whisk in the beef bouillon until dissolved. In a separate bowl, whisk together the tomato soup, the soup-can-measure of water, and the bouillon mixture.
- Slowly pour the liquid over the casserole layers. Cover the dish very tightly with aluminum foil and place it on a rimmed baking sheet.
- Bake for 1 hour 30 minutes until the potatoes are tender and the rice is fully cooked. If the rice feels firm, add a little extra water, reseal, and bake a few minutes longer.
Finish with cheese and let it rest
- Remove the foil and sprinkle the mozzarella cheese over the top. Return to the oven uncovered for a few minutes until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before slicing and serving to allow the juices to settle.
Notes
Potato Slicing Tip: For even cooking, ensure every potato slice is close to 1/4 inch thick. Thicker slices may remain firm even after the long baking time.
Foil Seal Importance: The rice cooks via steam trapped inside the dish. A tight aluminum foil seal is critical to prevent gritty grains.
Resting Period: Do not skip the 10-minute rest after baking. This pause helps the layers set so the casserole doesn't fall apart when served.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.