Amish Shipwreck Casserole

Name: Amish Shipwreck Casserole
Prep time: 15 min
Total time: 15 min
Yield: 6-8
Cuisine: Amish Food
Ingredients: 1 lb ground beef; 1/2 tsp garlic powder; 1 can (15 oz) kidney beans (drained); 2 white onions (sliced thin); 2 large baking potatoes (peeled and sliced thin); 1 can (6 oz.) tomato paste; 1 can (8 oz.) tomato sauce; 1 tsp Italian seasoning; 2 celery stalks (diced or thinly sliced); 2 c. white rice (cooked); 1 1/2 c. cheddar cheese (grated); Salt and pepper to taste

Amish Shipwreck Casserole is a classic layered casserole with onions, potatoes, ground beef, kidney beans, rice, and tomato sauce. This vintage Amish Shipwreck recipe will take you back to your grandma's kitchen and offer the ultimate comfort meal.

Hearty, filling, cheesy, and a perfect complete dinner all in one dish. This Amish Shipwreck Casserole recipe comes together quickly and can be easily modified to fit your preferences. Try adding different vegetables like carrots or peppers and adjusting seasonings.

In this recipe, we use tomato sauce and tomato paste as the main sauce. However, you can use tomato soup, tomato juice, or canned tomatoes depending on your preferences.

Amish Shipwreck Casserole is best served with fresh homemade bread or a nice fresh crisp salad. If you enjoy easy casserole recipes like this one, you will love Amish Chicken and Dumpling Casserole and Amish Tuna Noodle Casserole. Or try out this other vintage Amish dish, Yumasetti Casserole.

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Amish Shipwreck Casserole

Rated 3.3 stars by 4 users

Cuisine

Amish Food

Servings

6-8

Prep Time

15 minutes

Cook Time

45-60 minutes

Amish Shipwreck Casserole is a vintage layered casserole recipe that is hearty and filling with easy-to-find pantry and budget-friendly ingredients. A comforting meal with layers of onion, potato, rice, beef, beans, and cheese. There's no way you can go wrong with this dish!

Author:

Martha Troyer

Ingredients

1 lb ground beef
1/2 tsp garlic powder
1 can (15 oz) kidney beans (drained)
2 white onions (sliced thin)
2 large baking potatoes (peeled and sliced thin)
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
1 tsp Italian seasoning
2 celery stalks (diced or thinly sliced)
2 c. white rice (cooked)
1 1/2 c. cheddar cheese (grated)
Salt and pepper to taste

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Directions

Brown ground beef and season with salt, pepper, and garlic powder. Drain and stir in kidney beans.
Place sliced onions and thinly sliced potatoes in a buttered 9x13 baking dish. Season with salt and pepper.
Mix tomato paste, tomato sauce, and Italian seasoning with 1 can of water.
Pour half of the tomato mixture over the potatoes and onions. Add sliced or diced celery.
Spread an even layer of rice. Season again with salt and pepper. Add one cup of water.
Pour the beef and bean mixture over the rice and add the rest of the tomato mixture.
Cover the dish with foil and bake for 45 minutes at 350° or until potatoes are tender. Remove foil and top with grated cheese and bake for 15 more minutes.