Shipwreck casserole is the ultimate “use what you’ve got” comfort food! Layer it with rice, potatoes, or pasta, toss in any veggies on hand, and make it as cheesy as you like. It’s hearty, budget-friendly, and nearly impossible to mess up!
Why This Nostalgic Recipe Never Gets Old
- Built for Flexibility: Whether you’ve got rice, potatoes, or pasta on hand, this recipe adapts to whatever’s in your pantry.
- Inexpensive to Make: Born in the Depression era, it proves that simple ingredients can still make a hearty, satisfying meal.
- Family-Pleaser: Picky eaters? No problem. You can just add the veggies and cheese everyone likes and skip what they don’t.
Shipwreck Casserole Ingredients
- Protein: Use ground beef, sausage, turkey, or chicken, whatever you like best. For extra flavor, toss in some crumbled bacon! Always pre-cook and drain the meat to avoid excess grease.
- Veggies: Stick with about 3–4 cups of veggies. Fresh, frozen, or canned all work. Peas, carrots, and corn are classics.
- Tex-Mex Twist: Add bell peppers, jalapeños, beans, and a few teaspoons of taco seasoning for a fun flavor boost.
How to Make Shipwreck Casserole
I’m a huge fan of this Shipwreck Casserole! On busy nights when I don’t know what to make. If you love hearty, comforting meals, you should also try my Hobo Casserole and Shepherd’s Pie.
- Cook Beef: Preheat the oven to 400ºF, and spray a 9 x 13-inch baking dish with nonstick cooking spray. Add ground beef to a large skillet and cook over medium heat until fully browned, about 5 to 7 minutes, breaking up the beef as it cooks. Add diced onion and minced garlic to the skillet and cook for an additional minute.
- Add Pasta, Milk, and Tomatoes: Add the macaroni noodles, diced tomatoes, milk, and butter to the skillet and stir to combine.
- Combine with Veggies and Cheese: Add the peas and corn, and bring the mixture to a simmer. Once simmering, gradually stir in 1 ½ cups of the cheddar cheese and reserve the remaining cheese for the top. Season with salt and pepper to taste.
- Bake: Transfer the mixture to the prepared baking dish and top with the remaining cheddar cheese. Cover with foil and bake for 30-35 minutes, until the cheese is melted and bubbling. Let the shipwreck casserole sit for 5 minutes before serving.
Easy Swaps to Make It Your Own
One of the best things about this casserole is how flexible it is! You can change it up based on what you’ve got in the pantry or what your family loves most. Here are a few simple ways to switch it up:
- Mac & Cheese: You can replace the elbow macaroni noodles with a box of macaroni and cheese! Stir in the noodles, cheese packet, and increase the amount of milk to 1 ¼ cup, and the butter to 3 tablespoons. Omit the 1 ½ cups of shredded cheddar cheese that is added to the meat mixture, only using 2 cups to top the casserole.
- Potato Version: Skip the pasta, milk, and butter. Spread 4–5 cups of frozen hash browns on the bottom, top with the meat and veggies, then bake 50–60 minutes until the potatoes are tender and the cheese is bubbling.
- Rice Version: Leave out the pasta, milk, and butter. Spread ½ cup uncooked long-grain rice in the bottom, mix ⅔ cup water into the meat and veggie mixture, then pour it over the rice. Bake for about 1 hour, adding 5 minutes at a time until the rice is fully cooked.
Shipwreck Casserole
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Equipment
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1 9 x 13-inch baking dish
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 ½ cups shredded cheddar cheese divided
- salt to taste
- pepper to taste
Instructions
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Preheat the oven to 400 degrees Fahrenheit, and spray a 9 x 13-inch baking dish with nonstick cooking spray.
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Add 1 pound lean ground beef to a large skillet and cook over medium heat until fully browned, about 5 to 7 minutes, breaking up the beef as it cooks. Add 1 cup diced onion and 1 tablespoon minced garlic to the skillet and cook for an additional minute.
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Add 2 cups uncooked elbow macaroni noodles, 1 (10-ounce) can diced tomatoes, 1 cup milk, and 1 tablespoon salted butter to the skillet and stir to combine. Add 1 cup frozen peas and 1 cup frozen corn and bring the mixture to a simmer.
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Once simmering, gradually stir in 1 ½ cups of the 3 ½ cups shredded cheddar cheese and reserve the remaining cheese for the top. Season with salt and pepper to taste.
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Transfer the mixture to the prepared baking dish and top with the remaining cheddar cheese. Cover with foil and bake for 30-35 minutes, until the cheese is melted and bubbling. Let the casserole sit for 5 minutes before serving.
Notes
Storage Instructions
- In the Refrigerator: Store leftovers in an airtight container. Keeps fresh for up to 5 days.
- In the Freezer: Freeze the fully cooked casserole for up to 3 months.
- Reheating:
- From the fridge: Reheat in the microwave in 30-second increments until heated through.
- From Frozen: Thaw overnight in the refrigerator. Bake at 375ºF for 30–40 minutes, or until the center reaches 165ºF.
Nutrition
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