Shipwreck Casserole Recipe

Introduction

Shipwreck Casserole is a hearty, comforting dish that combines ground beef, pasta, vegetables, and plenty of melted cheese. It’s an easy, all-in-one meal perfect for busy weeknights or feeding a crowd.

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

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
2. Step 2: In a large skillet over medium heat, cook the ground beef until fully browned, about 5 to 7 minutes, breaking it up as it cooks. Add the diced onion and minced garlic, cooking for another minute until fragrant.
3. Step 3: Stir in the uncooked elbow macaroni, diced tomatoes (with juice), milk, and butter. Mix well, then add the frozen peas and corn. Bring the mixture to a simmer.
4. Step 4: Once simmering, gradually stir in 1 ½ cups of shredded cheddar cheese. Season with salt and pepper to taste.
5. Step 5: Transfer the mixture to the prepared baking dish and top with the remaining 2 cups of cheddar cheese. Cover with foil and bake for 30 to 35 minutes, or until the cheese is melted and bubbling.
6. Step 6: Let the casserole sit for 5 minutes before serving to set.

Tips & Variations

• Use sharp cheddar cheese for a bolder flavor, or substitute with a mix of cheddar and mozzarella for extra gooeyness.
• Swap frozen peas and corn with fresh vegetables like chopped bell peppers or zucchini for a fresher twist.
• For a lighter version, use ground turkey instead of beef and reduce the cheese amount.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the whole dish in a 350-degree Fahrenheit oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze Shipwreck Casserole?

This casserole freezes well. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Shipwreck Casserole Recipe

Print Recipe

★★★★★

5 from 110 reviews

Shipwreck Casserole is a hearty and comforting baked pasta dish featuring ground beef, elbow macaroni, diced tomatoes, milk, frozen vegetables, and plenty of melted cheddar cheese. This one-pan casserole combines simmering and baking techniques to create a cheesy, flavorful meal perfect for a family dinner.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Dairy

• 2 cups uncooked elbow macaroni noodles
• 1 (10-ounce) can diced tomatoes
• 1 cup milk
• 1 tablespoon salted butter
• 3 ½ cups shredded cheddar cheese (divided)

Seasonings

• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Brown the beef: In a large skillet over medium heat, add the ground beef and cook until fully browned, approximately 5 to 7 minutes. Break up the beef as it cooks to ensure even browning.
3. Cook aromatics: Add the diced onion and minced garlic to the skillet with the beef, cooking for an additional minute until fragrant and softened.
4. Add pasta and liquids: Stir in uncooked elbow macaroni, diced tomatoes, milk, and salted butter. Combine all ingredients thoroughly in the skillet.
5. Add frozen vegetables and simmer: Mix in frozen peas and frozen corn, then bring the skillet mixture to a gentle simmer, allowing flavors to meld and the pasta to begin softening.
6. Incorporate cheese and season: Gradually stir 1 ½ cups of shredded cheddar cheese into the simmering mixture. Season with salt and pepper to your taste preferences.
7. Assemble casserole: Transfer the skillet mixture into the prepared baking dish. Spread it evenly, then top with the remaining 2 cups of shredded cheddar cheese.
8. Bake: Cover the baking dish with foil and bake for 30 to 35 minutes until the cheese is fully melted, bubbly, and golden around the edges.
9. Rest and serve: Let the casserole sit for 5 minutes after baking to set before serving. This enhances flavors and makes serving easier.

Notes

• Be sure to break up the ground beef well when browning to avoid large clumps in the casserole.
• Using sharp cheddar cheese will provide a stronger cheese flavor.
• You can substitute elbow macaroni with other small pasta shapes if desired.
• For a creamier casserole, use whole milk.
• Covering the casserole with foil prevents the cheese from burning while baking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Shipwreck Casserole, baked pasta, ground beef casserole, cheesy casserole, comfort food, dinner recipe