Shipwreck Casserole
Shipwreck casserole: sliced onions, potatoes and carrots layered with raw seasoned ground beef and uncooked rice under tomato soup, baked covered at 350F for 2 hours. Serves 6.
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Ingredients
- 2 white onions sliced
- 4 medium potatoes sliced
- 2 cups carrots sliced
- 1 1/2 pounds ground beef uncooked
- 1/2 to 3/4 teaspoon seasoning salt
- 1/2 cup white rice uncooked
- 1 can condensed tomato soup 10 ounces; roasted red pepper tomato soup or your favorite tomato soup works
- 1 1/2 cups water
Instructions
- Heat the oven to 350°F and grease a 9x13-inch baking dish well.
- Place the sliced onions in the bottom of the dish. Add the sliced potatoes, then the sliced carrots.
- Mix the seasoning salt into the uncooked ground beef, then spread the beef over the vegetables.
- Sprinkle the uncooked rice over the beef.
- Stir the tomato soup and water together and pour the mixture over the top.
- Cover the dish with foil and bake for 2 hours, until the vegetables are soft, the rice is cooked and a food thermometer in the center reads 165°F.
Notes
Cover tightly with foil so the steam cooks the rice and potatoes. Refrigerate leftovers within 2 hours; eat within 3 to 4 days or freeze up to 3 to 4 months. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 469kcalCarbohydrates: 50.9gProtein: 26.5gFat: 17.5gSodium: 494mgFiber: 5.2gSugar: 9.3g