Description
Shipwreck casserole is a comforting and hearty layered dish combining ground beef, tender elbow macaroni, vegetables, and creamy tomato soup, all topped with melted cheddar cheese for a satisfying meal perfect for family dinners.
Ingredients
Units
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 cup diced onion (about 1 small onion)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups uncooked elbow macaroni noodles
- 1 (10-ounce) can diced tomatoes
- 1 cup milk
- 1 tablespoon salted butter
- 1 cup frozen peas
- 1 cup frozen corn
- 3 1/2 cups shredded cheddar cheese, divided
- salt to taste
- pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the beef and vegetables: In a large skillet over medium heat, brown 1 pound of lean ground beef for 5 to 7 minutes until fully cooked, breaking it up as it cooks. Add 1 cup diced onion and 1 tablespoon minced garlic and cook for an additional minute until fragrant and softened.
- Add pasta and liquids: Stir in 2 cups uncooked elbow macaroni noodles, 1 (10-ounce) can diced tomatoes (including juices), 1 cup milk, and 1 tablespoon salted butter. Mix everything well.
- Add vegetables and simmer: Add 1 cup frozen peas and 1 cup frozen corn to the skillet. Bring the mixture to a gentle simmer, stirring occasionally.
- Incorporate cheese and season: Gradually stir in 1 ½ cups of the 3 ½ cups shredded cheddar cheese until melted. Season the mixture with salt and pepper to taste.
- Assemble and bake: Transfer the entire mixture into the prepared baking dish and evenly top with the remaining 2 cups of shredded cheddar cheese. Cover the dish tightly with foil.
- Bake the casserole: Bake in the preheated oven for 30 to 35 minutes, until the cheese is melted and bubbling throughout.
- Rest and serve: Remove from oven and let the casserole sit covered for 5 minutes before serving to allow it to set.
Notes
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the fully cooked casserole for up to 3 months for long-term storage.
- Reheating from fridge: Reheat in the microwave in 30-second increments until heated through.
- Reheating from freezer: Thaw overnight in the refrigerator. Then bake at 375ºF for 30 to 40 minutes or until the center reaches 165ºF.
- You can substitute frozen mixed vegetables if you prefer other veggies instead of peas and corn.
- Use sharp cheddar cheese for a richer flavor or mild cheddar for a milder taste.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 90 mg
