Shipwreck Casserole
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Shipwreck Casserole
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A vintage ground beef casserole with layers of hamburger, potato, kidney beans, and tomato soup. Plus bacon, cheese, and a buttery Corn Flake topping!
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Ingredients
- 1 ½ lbs. ground beef
- 1 small onion diced (about 1 cup total
- 2 cloves garlic minced (about 2 teaspoons
- 1 teaspoon chili powder
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon oregano dried
- ¼ teaspoon cumin ground
- Pinch cayenne pepper
- 1 ½ lbs. potato peeled and thinly sliced (less than ¼-inch thick, russet, about 3 medium
- 1 (16 ounce) Kidney Beans drained and rinsed, from can
- 4 lices Bacon cooked and crumbled
- 2 (10.75 ounce) condensed tomato soup not diluted, cans
- 1 cup cheddar cheese grated sharp
- 1 cup corn flakes cereal crushed corn flakes cereal mixed with 1 tablespoon melted salted butter
- 1 cup butter crushed corn flakes cereal mixed with 1 tablespoon melted salted butter
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, cook the beef, onion and garlic until the beef is no longer pink; drain. Stir in the chili powder, salt, oregano, cumin, and cayenne.
- In the prepared baking dish, layer half of the potatoes to cover the bottom of the pan (overlapping some is fine). Season the potatoes with a little bit of salt and pepper. Top with half of the beef mixture, half of the beans, and half of the bacon. Pour one can of soup over top. Repeat the layers once more, starting with the potatoes (seasoned with salt and pepper), then beef, beans, bacon, and soup.
- Cover the dish with foil and bake for 1 hour. Remove the foil, sprinkle the cheese and buttered Corn Flakes on top, and return the dish to the oven, uncovered, for about 10 to 15 more minutes, or until the filling is hot, the cheese melts, and the potatoes are tender. Garnish with fresh parsley just before serving.
Notes
- Slow Cooker Instructions: Brown the beef, onion, and garlic in a large skillet. Drain off the fat, and stir in the seasoning. Layer the ingredients in the Crock Pot as instructed in the recipe above. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the potatoes are tender. Sprinkle the cheese on top and continue cooking just until the cheese melts. Sprinkle with crushed chips, crackers, or Corn Flakes, if desired (the topping won't get browned and crispy in the slow cooker, so you might prefer to omit this ingredient).
Nutrition Information
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Serving
1/8 of the casserole
Calories
528kcal
(26%)
Carbohydrates
62g
(21%)
Protein
30g
(60%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
940mg
(39%)
Potassium
1308mg
(28%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1043IU
(21%)
Vitamin C
22mg
(24%)
Calcium
159mg
(16%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 528kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 940mg | 39% |
| Potassium | 1308mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1043IU | 21% |
| Vitamin C | 22mg | 24% |
| Calcium | 159mg | 16% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
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