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Shipwreck Casserole
With layers of tender and crispy potato, savory beef and tomato filling, and melty cheese, the whole family will love this shipwreck casserole recipe.
Prep
30 min
Cook
1h
Total
1h 30m
Serves
8
Instructions
- 01
Set the oven rack in the center of the oven. Spray a 9x13-inch baking dish with nonstick spray or grease with butter.
- 02
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.
- 03
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.
- 04
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.
- 05
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. Love the recipe? Leave us stars and a comment below!
Nutrition
per serving
- Calories
- 621
- Protein
- 29g
- Carbs
- 39g
- Fat
- 40g
- Fiber
- 6g
- Sugar
- 4g
- Sat. fat
- 14g
- Sodium
- 855mg
- Cholesterol
- 94mg
Variations & swaps
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.
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