Shipwreck Casserole Recipe

Name: Shipwreck Casserole
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: Nonstick cooking spray; 2 tablespoons olive oil; 1 pound lean ground beef; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 green bell pepper, chopped; 2 teaspoons kosher salt; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons paprika; 1/2 teaspoon freshly ground black pepper; 1 (28-ounce) canned diced tomatoes; 1 (30-ounce) package frozen hash browns, still frozen, divided; 4 cups grated cheddar cheese, divided; 2 sliced green onions, for garnish (optional)

Not to reveal my age too much, but I grew up solidly in the casserole generation. Some sort of casserole was on the menu every single week, and they involved some sort of starch, protein, and canned soups. You get the idea.

This classic shipwreck casserole is straight from that lineage. While I wanted to keep the flavors and spirit of this casserole intact with ground beef, potatoes, and tomatoes, I updated it a bit with fresh vegetables, spices, and no gloopy canned soups. Plus, there’s a fun potato hack that makes the recipe quicker and easier to make!

The Legend of Shipwreck Casserole

There’s no record of where this casserole started, but the legend goes that after a shipwreck, the passengers salvaged what they could and tossed everything together for dinner. A bit far-fetched, but a nice story.

There are many versions of this dish online with a wide variety of ingredients used. The oldest version I could find is on an old Reddit thread that includes a vintage recipe card. While I appreciate the simplicity of that version, it looks a bit bland to my eye, so I was excited to jazz it up a bit while keeping the assembly of the casserole simple.

shipwreck casserole in a casserole dish at a table setting with a bowl of scallions, plate, and glass of water — Simply Recipes / Mihaela Kozaric Sebrek

A Time-Saving Upgrade

Almost every version of shipwreck casserole I’ve seen includes some sort of potato, most often lots of raw potatoes that are peeled and sliced very thinly. In my recipe, frozen hash browns make it quicker and easier. Plus, the hash browns get incredibly crispy on the bottom and top of the casserole.

Recipe Variations

There are dozens and dozens of versions of this casserole. Here are some substitutions and ideas so you can change it up to your liking.

Creamy soup: If you want the casserole to be creamier, you could add a can of cream of mushroom soup or cream of tomato soup to the filling.
Turn it Tex-Mex: I noticed many of the ingredients in this casserole would fit nicely in the Tex-Mex food world. You could sub the spices with a taco seasoning and even serve the casserole with a dollop of sour cream.
Vegetable switch-up: Almost any vegetable could be added to this casserole. Sautéed mushrooms, corn, and chopped carrots are all great options.

shipwreck casserole in a casserole dish and a few servings on a couple of plates at a table setting with a glass of water and a bowl of sliced scallions — Simply Recipes / Mihaela Kozaric Sebrek

Make-Ahead and Storage Instructions

This casserole could be made entirely in advance and baked right before serving or you can bake it completely and then reheat it in a 350°F oven. If you are planning on making it in advance, don’t add the cheese topping until you reheat it.

This casserole stores beautifully, which is great because the recipe makes a lot. You can store it in the fridge for up to 5 days and reheat servings either in the microwave or in a 350°F oven until warmed through. The oven will help keep the potatoes crispy.

Alternatively, you can freeze the baked casserole. Once it is cooled completely, cut it into individual servings and wrap it tightly in plastic wrap. Store the individual servings in a freezer-safe bag for up to 3 months.

How to Freeze Lasagna and Other Casseroles

Ground Beef Casserole Recipes

Shipwreck Casserole

Prep Time 30 mins

Cook Time 60 mins

Total Time 90 mins

Servings 8 servings

Yield 1 (9x13-inch) casserole

Cook Mode (Keep screen awake)

Nonstick cooking spray
2 tablespoons olive oil
1 pound lean ground beef
1 medium yellow onion, diced
4 cloves garlic, minced
1 green bell pepper, chopped
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1 (28-ounce) canned diced tomatoes
1 (30-ounce) package frozen hash browns, still frozen, divided
4 cups grated cheddar cheese, divided
2 sliced green onions, for garnish (optional)

Preheat the oven to 400°F.

Set the oven rack in the center of the oven. Spray a 9x13-inch baking dish with nonstick spray or grease with butter.
Brown the beef:

In a large skillet over medium-high heat, add the olive oil followed by the ground beef. Cook the beef until it’s browned, breaking it up with a spatula as it cooks, about 5 minutes.
Make the filling:

Add the onion, garlic, and bell pepper to the skillet and stir together. Cook for a few more minutes to start to soften vegetables. Season the mixture with salt, cumin, paprika, and pepper.

Add the diced tomatoes to the skillet and simmer the mixture for 15 minutes over low heat, stirring regularly to prevent sticking. Cook until most of the moisture has evaporated out of the skillet and the mixture is a sloppy joe-like consistency. Remove from the heat.
Build the casserole:

Add about 2/3 of the frozen hash browns to the prepared baking dish and loosely spread in an even layer. Top evenly with the ground beef mixture followed by 2 cups of the grated cheese. Top that with the remainder of the shredded hash brown, loosely spread over the top. Season the top of the casserole with a pinch of salt and pepper.
Bake:

Bake the casserole, uncovered, for 45 minutes. Remove the casserole and top with the remaining cheese. Return to the oven until the cheese is melted and the potatoes are crisp, about 15 minutes.

Remove the casserole and let cool for a few minutes before serving. Garnish with sliced green onions before serving, if desired.

Store leftovers in an airtight container in the fridge for up to 5 days.

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Nutrition Facts (per serving)
620	Calories
40g	Fat
39g	Carbs
29g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	620
% Daily Value*
Total Fat 40g	51%
Saturated Fat 14g	71%
Cholesterol 94mg	31%
Sodium 853mg	37%
Total Carbohydrate 39g	14%
Dietary Fiber 6g	21%
Total Sugars 4g
Protein 29g
Vitamin C 31mg	157%
Calcium 472mg	36%
Iron 3mg	17%
Potassium 1015mg	22%
*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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.