Sunday, November 24, 2013

Shipwreck Casserole

Shipwreck Casserole

I found this recipe on one of my favorite food blogs called Noshing with the Noland's by Tara Noland. I love the story that Tara tells about the title of this recipe! She explains that there are 2 ideas of how this recipe got its title. It is believed that this recipe came to be because this was all the ingredients the sailors were able to grab before the ship sank. So they had this meal when they got to shore. Or that this is a traditional meal that was always served to survivors and responders of shipwrecks. Thankfully I've never been in either of those 2 scenarios but I still enjoyed this easy and delicious casserole!

I love the fact that all the ingredients go into the casserole raw...from the veggies to the ground beef and even the rice. It's then covered and baked for 2 hours. Then just top it with shredded cheddar cheese and sliced tomatoes and bake until the cheese melts. Sprinkle on some fresh chopped parsley before serving and your done. Serve it with a salad and you have a complete meal with hardly any effort.

I'm writing the recipe with my slight tweaks. I added a can of pork n' beans and some chili powder. I also omitted the carrots and celery. But I know Tara's version is just as tasty. So please check out her recipe also!

Shipwreck Casserole
Shipwreck Casserole

1 very large onion - sliced thin
2 large russet potatoes - sliced thin
1 lb. lean ground beef
10 oz. can tomato bisque soup
10 oz. water
1/2 cup long grain rice - uncooked
14 oz. can pork 'n beans in tomato sauce
 kosher salt
garlic powder
chili powder - about 2 tsp.
dried oregano - about 1 tsp.
2 cups shredded sharp cheddar cheese
2 large slicing tomatoes - 8 slices
fresh chopped parsley - garnish

Preheat oven to 350 degrees F.
Place the sliced onions evenly in the bottom of a 13 x 9" baking pan
and sprinkle lightly with salt and pepper.
Then top the onions with the sliced potatoes, also seasoning lightly with salt and pepper.
Scatter the raw ground beef evenly over the potatoes and lightly season with salt, pepper, garlic powder, 1 tsp chili powder and 1/2 tsp oregano.
Next sprinkle the uncooked rice evenly over the seasoned ground beef.
Then add the pork n' beans over the rice.
Mix together the tomato soup and water. Pour this over the entire casserole.
Cover tightly with foil and bake on center rack for 2 hours.
Then remove from oven and top with shredded cheddar cheese, tomato slices and parsley.
Set aside for about 10 minutes before serving.
Serves 8
This post belongs to My Recipe Journey food blog.



  1. YUM! This looks delicious - I must try it very soon. BTW, the photo is beautiful!

    1. Hi Kelli! Thank you so much! This was such a cool recipe! I love the layers and how easy it was to make! A yummer! =D

  2. Do you brown the ground beef and cook the rice first?

  3. OK this may be a silly question, but do you cook the rice and ground beef first?

    1. Hi Nicole! lol...I guess you and the above commenter didn't read my blog post! But that's okay. I'm the same way...just show me the! No browning of ground beef or veggies at all! And no need to pre-cook the rice either! Everything goes in raw! That's what I love about this casserole! I hope you'll try it! =D


Your kind comments are always welcome, so please leave one...Thank you!

Related Posts Plugin for WordPress, Blogger...