4.45 from 131 votes

Shipwreck Casserole

Shipwreck Casserole is an old-fashioned recipe that sticks to your bones. It’s loaded with lots of goodness like ground beef, rice and veggies. It’s the kind of food your grandmother would make. My grandma loved her meat and potatoes so Shipwreck Casserole would have been right up her alley.

Shipwreck Casserole - The kind of meal grandma used to make! This layered casserole is stick to your bones delicious.


Shipwreck Casserole

The recipe is something to be desired, in my opinion. Shipwrecks have a negative connotation, but this recipe is anything but bad. I’m not really sure why it’s called Shipwreck Casserole. Maybe because it’s such a mishmash of ingredients that are thrown together a bit like a shipwreck would be? If you know, leave me a comment. I’d love to learn the origin of the name!

A friend of mine came over to help make this recipe. She makes Shipwreck Casserole all the time and uses whatever veggies she has leftover in the fridge. She said her family loves it and that it tastes even better the next day.

How to Make Shipwreck Casserole

This recipe is a layered casserole. All the ingredients are uncooked which makes it really simple to prepare. Yes, even the ground beef goes in uncooked. It will cook in the oven along with the rest of the ingredients.

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    I used a 9×13 casserole dish – the biggest one I own. Start by layering the onions, potatoes and raw ground beef. It seemed weird to be adding raw ground beef since most recipes have you cook it ahead of time, but my friend said that is how she always does it.

    Sprinkle the uncooked rice over the ground beef. Do not use Instant rice here.

    Shipwreck Casserole - The kind of meal grandma used to make! This layered casserole is stick to your bones delicious.

    Then, top with the celery and carrots. You can season it at the end or do it as you add the layers – up to you.

    The sauce is simply a can of tomato soup and a can of water. Easy. Pour the sauce evenly over the ingredients. It will flavour the entire casserole as it bakes.

    It bakes for an hour and a half which seems like a long time, but trust me, it needs it. If you bring it out to early, the veggies and rice will be crunchy.

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    What to Serve with Shipwreck Casserole

    Shipwreck Casserole is a meal on its own so it doesn’t really need a side dish. If you wanted to have one, you could add a simple tossed salad. I find it hearty and filling enough though!

    Shipwreck Casserole - The kind of meal grandma used to make! This layered casserole is stick to your bones delicious.

    You could top it with some sour cream if you like. Sour cream goes with just about everything.

    For more down home cooking recipes, try my Tater Tot Casserole, Mom’s Macaroni, Pierogi Casserole, Texas Beef SkilletChicken Fried RiceBeef Noodle Bake, Cheesy Hamburger Supper and Cabbage Roll Casserole.

    You might also like this Impossible Cheeseburger Pie, Carrot Casserole and Sweet and Sour Carrots.

    Have you tried Shipwreck Casserole before?

    Shipwreck Casserole - The kind of meal grandma used to make! This layered casserole is stick to your bones delicious.
    4.45 from 131 votes

    Shipwreck Casserole

    Created by Stacie Vaughan
    Servings 8
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    The kind of meal grandma used to make! This layered casserole is stick to your bones delicious.

    Ingredients
     
     

    • 1 large yellow onion sliced
    • 2 large potatoes peeled and sliced
    • 1 lb lean ground beef uncooked
    • ½ cup long grain rice uncooked
    • 1 cup celery chopped
    • 1 cup carrots peeled and sliced
    • 1 can tomato soup 10.5oz/284ml can
    • 1 can water use tomato soup can
    • dried parsley for garnish, optional
    • salt and pepper to taste

    Instructions

    • Preheat oven to 350°F.
    • In a 9×13 inch casserole dish, layer onions, potatoes and ground beef. Sprinkle rice over ground beef. Top with celery and carrots. Season with salt and pepper.
    • In a small bowl, stir together tomato soup and water. Pour evenly into casserole dish. Cover with aluminum foil.
    • Bake for 1 hour 30 minutes. Let cool about 10 minutes before serving.

    Video

    Notes

    I used Russet potatoes.

    Nutrition

    Serving: 1bowl | Calories: 161kcal | Carbohydrates: 20.7g | Protein: 14.5g | Fat: 2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.9g | Trans Fat: 0.1g | Cholesterol: 33.9mg | Sodium: 202.4mg | Fiber: 2.6g | Sugar: 5.2g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Casseroles
    Cuisine American
    Keyword casserole, shipwreck casserole

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    4.45 from 131 votes (131 ratings without comment)

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    23 Comments

    1. I made this a lot, I use vegetarin soup on the top in stead of sliced carrots and célery.
      I also use a can and a half of au jus. My family love this. They always ask if im making
      It or can we have It for dinner. It turns out so good.

    2. I make this a lot, I use vegetarin soup on the top in stead of sliced carrots and célery.
      I also use a can and a half of au jus. My family love this. They always ask if im making
      It or can we have It for dinner. It turns out so good.

    3. Does the tomato soup need to be the kind that normally has to be diluted, not the kind that you don’t add water to?

      1. Hi Margaret, yes that is correct. Buy the can of soup that you need to add water to if you’re making regular soup.

    4. Pat Williams says:

      What is the “secret ingredient” – will make this soon, thank you for sharing.
      Pat

    5. Melissa Vaughan says:

      I made this tonight and it was delicious! Even my picky eaters loved it! I will be making this again for sure. I plan to add more meat next time and season it better. I didn’t salt it enough. Thank you for the recipe! I was excited to see a fellow Vaughan post something!

    6. Bonnie Dietrich says:

      It been for one hour and the celery is still hard

      1. I have had the shipwreck recipe since my mother gave it to me( 90’s). In my mothers recipe, she wrote “ cover and cook about 3 hours in moderate oven. I have made it a thousand times and I have reduced it to 2 1/2 hours but under that, the long grain rice is not cooked through.

    7. It’s shipwreck because the carrots look like coins strewn at the bottom of the ocean

      1. Our old old recipe did not call for carrots, do interesting but don’t think it was named because of that!!!

    8. My mother ( central Alberta) always used a can of tomatoes on top. We never used soup on it!! I’ll try it one of these days but I like the rich taste of tomatoes!!!

    9. Growing up my mother wouldn’t have hamburger in the house so when my bf’s mom was making shipwreck I’d invite myself for dinner. Do simple and so h good.

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