Our recipe for shipwreck casserole, the ground beef and vegetable dish, is loaded with cheesy hash browns and crunchy cornflakes. You may also see it made with rice or macaroni and cheese. Our recipe testers called it "the ultimate comfort food." Here's how to make shipwreck casserole including tips for storing the leftovers.
Why Is it Called Shipwreck Casserole?
The exact history of shipwreck casserole is unclear but it's thought to have originated in the 1940's. There are also versions called Shipwreck Dinner and Shipwreck Stew. Some stories even say it was created by sailors who saved the ingredients from a shipwreck. It's also been said that the name comes from the "messy" look of the finished casserole. Either way, it's a nostalgic favorite that comes straight from grandma's recipe box.
Shipwreck Casserole Ingredients
This recipe for shipwreck casserole is a complete meal in one pan. Here are some of the ingredients you'll need to make this ground beef casserole.
- Ground Beef: This casserole is a great way to stretch a pound of ground beef to feed 8. Choose lean ground beef for this recipe.
- Veggies: You can use any frozen vegetables you like. Our Test Kitchen recommends peas, carrots, corn, or frozen mixed vegetables. A can of fire-roasted tomatoes helps add more flavor.
- Hash Browns: Be sure to thaw the frozen hash browns before adding them to the mix.
- Cheese: Half the shredded cheddar cheese will go in the filling and half will go on top.
- Sour Cream: Just a quarter cup of sour cream helps give this shipwreck casserole a luscious texture.
- Corn Flakes: Buttery corn flakes serve as the crunchy topping.
How to Make a Shipwreck Dinner
Here's a quick overview of the steps you'll need to assemble the cheesy casserole.
- Start by browning the ground beef and mixing it with the veggies, tomatoes, and salt.
- Mix the hash browns, cheese, sour cream, and pepper.
- In a 2-quart baking dish, layer in the potato mixture first and top with the ground beef and veggie mix.
- Top with shredded cheese and the buttery corn flakes and bake until done.
How to Store Shipwreck Casserole
If you have any leftover casserole, it will last in the fridge for 3-4 days. Once the casserole is cool, place it in an airtight container.
Ingredients
-
1 pound lean ground beef
-
2 cups frozen mixed vegetables such as frozen peas, corn, and/or carrots
-
1 (14.5-ounce) can fire roasted or regular diced tomatoes, undrained
-
1 tablespoon tomato paste
-
2 teaspoons seasoned salt
-
2 1/2 cups frozen shredded hash browns, thawed
-
2 cups shredded cheddar cheese (8 oz.), divided
-
1/4 cup sour cream
-
1/4 teaspoon salt
-
1/4 teaspoon ground black pepper
-
1 cup corn flakes
-
1 tablespoon butter, melted
Directions
-
Preheat oven to 375°F. Lightly grease a 2-qt. baking dish.
-
In a large non-stick skillet cook ground beef over medium-high heat until browned and crumbly, 5 to 7 minutes, stirring occasionally. Stir in frozen vegetables, undrained tomatoes, tomato paste, and seasoned salt, adding more seasoned salt to taste, if desired. Simmer one minute, stirring regularly, until thickened. Remove from heat.
-
Meanwhile in a large bowl combine potatoes, 1 cup cheddar cheese, sour cream, salt, and pepper. Spread and press evenly in prepared dish. Spread ground beef mixture evenly over the top. Sprinkle with remaining 1 cup cheese.
-
In a small bowl combine cornflakes and butter; sprinkle over the top of the casserole.
-
Bake 35 to 38 minutes or until golden brown.
Nutrition Facts (per serving)
| 513 | Calories |
| 31g | Fat |
| 32g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 513 | |
| % Daily Value * | |
| Total Fat 31.3g | 40% |
| Saturated Fat 11.5g | 57% |
| Cholesterol 86.6mg | 29% |
| Sodium 1165.2mg | 51% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 4.7g | 17% |
| Total Sugars 3.4g | |
| Protein 26.5g | 53% |
| Vitamin D 0.3mcg | 1% |
| Vitamin C 9.6mg | 11% |
| Calcium 255.5mg | 20% |
| Iron 3.9mg | 22% |
| Potassium 681.2mg | 14% |
| Fatty acids, total trans 0.6g | |
| Vitamin D 12.9IU | |
| Alanine 1.3g | |
| Arginine 1.3g | |
| Ash 5.3g | |
| Aspartic acid 2.2g | |
| Caffeine 0mg | |
| Carotene, alpha 443mcg | |
| Choline, total 84.5mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.2g | |
| Energy 2148.8kJ | |
| Fluoride, F 11.2mcg | |
| Folate, total 44.9mcg | |
| Glutamic acid 4.2g | |
| Glycine 1.3g | |
| Histidine 0.7g | |
| Isoleucine 1.1g | |
| Leucine 2g | |
| Lysine 1.7g | |
| Methionine 0.6g | |
| Magnesium, Mg 54.1mg | |
| Manganese, Mn 0.3mg | |
| Niacin 6.4mg | |
| Phosphorus, P 379.1mg | |
| Pantothenic acid 1mg | |
| Phenylalanine 1g | |
| Phytosterols 0.3mg | |
| Proline 1.6g | |
| Retinol 132.7mcg | |
| Selenium, Se 21.6mcg | |
| Serine 1g | |
| Starch 18.2g | |
| Theobromine 0mg | |
| Threonine 1g | |
| Vitamin E (alpha-tocopherol) 2.6mg | |
| Tryptophan 0.3g | |
| Tyrosine 0.9g | |
| Valine 1.3g | |
| Vitamin A, IU 2595.3IU | |
| Vitamin A, RAE 238.3mcg | |
| Vitamin B-12 2.1mcg | |
| Vitamin B-6 0.5mg | |
| Vitamin K (phylloquinone) 21.6mcg | |
| Water 146.2g | |
| Zinc, Zn 5.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
