Description
Shipwreck casserole is a comforting and hearty layered dish featuring ground beef, elbow macaroni, vegetables, and a creamy tomato-based sauce topped with melted cheddar cheese. Perfect for a family dinner, this casserole combines simple ingredients into a flavorful and satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 cup diced onion (about 1 small onion)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 cup frozen peas
- 1 cup frozen corn
Pasta and Sauce
- 2 cups uncooked elbow macaroni noodles
- 1 (10-ounce) can diced tomatoes
- 1 cup milk
- 1 tablespoon salted butter
Cheese and Seasoning
- 3 ½ cups shredded cheddar cheese (divided)
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Cook Meat and Aromatics: Add 1 pound lean ground beef to a large skillet and cook over medium heat until fully browned, about 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 until fragrant and softened.
- Add Pasta and Liquid Ingredients: Add 2 cups uncooked elbow macaroni noodles, 1 (10-ounce) can diced tomatoes, 1 cup milk, and 1 tablespoon salted butter to the skillet. Stir everything together to combine evenly.
- Add Vegetables and Simmer: Stir in 1 cup frozen peas and 1 cup frozen corn, then bring the mixture to a simmer over medium heat.
- Incorporate Cheese and Season: Once simmering, gradually stir in 1 ½ cups of the 3 ½ cups shredded cheddar cheese, reserving the rest for the topping. Season with salt and pepper to taste.
- Assemble and Bake: Transfer the mixture to the prepared baking dish and evenly top with the remaining cheddar cheese. Cover the dish with foil and bake for 35 minutes until the cheese is melted, bubbly, and golden on top.
- Rest and Serve: Let the casserole sit for 5 minutes after removing from the oven to set slightly. Serve warm and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze the fully cooked casserole for up to 3 months; thaw overnight before reheating.
- Reheat refrigerated portions in the microwave in 30-second increments until hot.
- For frozen casserole, bake at 375ºF for 30–40 minutes until the center reaches 165ºF.
- You can substitute ground turkey or chicken for lean ground beef for a lighter option.
- Adding a pinch of dried Italian herbs enhances the flavor profile.
- Using sharp cheddar cheese adds more depth and richness to the dish.
