Description
Shipwreck casserole is a comforting, layered dish featuring browned ground beef, tender elbow macaroni, vibrant vegetables, and creamy tomato soup, all topped with melted cheddar cheese. Perfect for a hearty family meal.
Ingredients
Units
Scale
Main 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 1/2 cups shredded cheddar cheese, divided
- salt to taste
- pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prepare for baking.
- Cook Ground Beef and Aromatics: In a large skillet over medium heat, add 1 pound of lean ground beef and cook until fully browned, about 5 to 7 minutes, breaking it up as it cooks. Then, add 1 cup diced onion and 1 tablespoon minced garlic and cook for an additional minute to soften the aromatics.
- Add Pasta and Liquids: Stir in 2 cups uncooked elbow macaroni, 1 (10-ounce) can diced tomatoes, 1 cup milk, and 1 tablespoon salted butter. Mix thoroughly to combine all ingredients evenly in the skillet.
- Add Vegetables and Simmer: Add 1 cup frozen peas and 1 cup frozen corn into the skillet. Bring the mixture to a gentle simmer, allowing the pasta to start softening and flavors melding together.
- Incorporate Cheese and Season: Gradually stir in 1 ½ cups of the shredded cheddar cheese, reserving the rest for topping. Season with salt and pepper to taste, ensuring balanced flavor throughout.
- Transfer and Bake: Pour the casserole mixture into the prepared baking dish. Evenly sprinkle the remaining shredded cheddar cheese on top. Cover the dish with foil and bake for 30 to 35 minutes, or until the cheese is melted and bubbling.
- Rest and Serve: Remove the casserole from the oven and let it sit covered for 5 minutes. This resting time helps the casserole set and makes it easier to serve.
Notes
- Storage Instructions: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the fully cooked casserole in a freezer-safe container for up to 3 months.
- Reheating from Fridge: Reheat in the microwave in 30-second increments until warmed through.
- Reheating from Freezer: Thaw overnight in the refrigerator. Then bake at 375ºF for 30 to 40 minutes, or until the center reaches 165ºF.
- Cheese Options: Use mild or sharp cheddar cheese depending on your flavor preference.
- Ground Meat Alternatives: You can substitute ground beef with ground turkey or chicken for a leaner option.
- Vegetable Variations: Feel free to add other vegetables such as diced bell peppers or mushrooms for extra texture and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg
