This delicious casserole takes the classic “meat and potatoes” combo to a whole new level.
Ahoy, Mateys! You might think something that’s called a shipwreck wouldn’t be appealing. After all, we use the slang version of that word to describe something that has been ruined or destroyed. It can also be used to describe a mess, as in “That dish looks like a shipwreck.” Well, that may well have been how the classic comfort dish shipwreck casserole got its name, but I promise you that this combination of meat and potatoes and all sorts of other yummy ingredients is anything but a mess. If you’ve never heard of shipwreck casserole, you’re about to encounter a delicious, layered dish that is going to instantly become a family favorite.
It certainly is in my house, which is why I find myself making shipwreck casserole all the time. But, hey, I don’t mind at all: the layers of browned ground beef mixed with veggies and spices, bright tomatoes, hash brown potatoes, and sharp, melty cheddar cheese are so flavorful and satisfying that I am always happy to cook it because then I get to eat it.
I love a layered dish, and this one has two layers of hash brown potatoes—one on the bottom of the baking dish and another on top of the meat, onions, celery, and bell peppers, which have all been simmered together with spices and tangy diced tomatoes. There are also two layers of cheddar cheese, so that sharp, melty deliciousness permeates the entire casserole, as well as creates the cheesy, bubbling top. Irresistible.
A short history of the shipwreck casserole
Let’s start with that name! Although there is no definitive answer to how this layered dish came to be called a shipwreck casserole, two stories are popular possibilities: one claims that the dish was named after sailors concocted a meal using whatever ingredients they were able to find after a shipwreck; the other (more likely) story is that the dish’s somewhat messy appearance made it look like a shipwreck. One source also points out that, depending upon where you are eating this dish, it might be called shipwreck stew or shipwreck bake. Evidence suggests that recipes for shipwreck casserole began appearing in the 1940s. No matter where it came from or how it got its name, this delish combo of meat, potatoes, cheese, and tomatoes is a nostalgic favorite.
How do I store leftovers?
Cooled shipwreck casserole can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
Serving suggestions
Shipwreck casserole may contain everything you need for a complete meal—meat, potatoes, veggies, and cheese—but that doesn’t mean you shouldn’t serve it with a great side. I like to add some crispy crunch to this meal, so I often pair it with a fresh green salad, like this classic Caesar, or something served warm, like Asparagus Fries.
Shipwreck casserole goes really well with lots of different cooked veggies, like Roasted Brussels Sprouts or Mashed Cauliflower, but my all-time favorite vegetable to serve with this casserole is corn. In any kind of preparation. Want crunch? Serve shipwreck casserole with Fried Corn or Corn Fritters. Want something rich and comforting? Pair shipwreck casserole with Creamed Corn or Sautéed Corn With Basil Butter. Or serve shipwreck casserole with one of the best sides ever: creamy, crunchy Jenny’s Cornbread.
Shipwreck Casserole
Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound lean ground beef
- 2 small yellow onions diced
- 3 cloves garlic minced
- 2 celery ribs diced
- 1 green bell pepper chopped
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons paprika
- Salt and pepper to taste
- 1 28-ounce can diced tomatoes
- 1 30-ounce package frozen hash browns divided
- 4 cups shredded cheddar cheese divided
- Green onions chopped (optional for garnish)
Instructions
- Preheat the oven to 400°F. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned. Stir in the diced onion, garlic, celery, and green bell pepper.
- Season with cumin, paprika, salt, and pepper. Add diced tomatoes and simmer for 15 minutes until thickened.
- Spread 2/3 of the frozen hash browns evenly in a greased 9×13-inch baking dish.
- Top with the beef and vegetables, then sprinkle 2 cups of shredded cheddar cheese. Add remaining hash browns loosely on top and sprinkle on salt and pepper.
- Bake uncovered for 45 minutes. Sprinkle remaining cheese on the dish and return to the oven for another 15 minutes until melted.
- Allow the casserole to cool for a few minutes before serving; garnish with green onions, if desired.
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