Shipwreck Casserole Recipe

Introduction

Shipwreck Casserole is a hearty and comforting one-pan meal that combines ground beef, macaroni, vegetables, and plenty of melted cheddar cheese. It’s perfect for busy weeknights when you want something filling and easy to prepare.

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.
3. Step 3: Add the diced onion and minced garlic to the skillet and cook for an additional minute until fragrant.
4. Step 4: Stir in the uncooked elbow macaroni, diced tomatoes (with their juice), milk, and butter. Mix well to combine.
5. Step 5: Add the frozen peas and corn, then bring the mixture to a simmer.
6. Step 6: Once simmering, gradually stir in 1 ½ cups of the shredded cheddar cheese. Season with salt and pepper to taste.
7. Step 7: Transfer the mixture to the prepared baking dish and top with the remaining shredded cheddar cheese.
8. Step 8: Cover the casserole with foil and bake for 30 to 35 minutes, until the cheese is melted and bubbly.
9. Step 9: Let the casserole stand for 5 minutes before serving to allow it to set slightly.

Tips & Variations

• For a creamier texture, substitute half the milk with heavy cream.
• Try adding chopped bell peppers or mushrooms with the onion for extra veggies.
• Use sharp cheddar for a more pronounced cheese flavor, or mix in mozzarella for extra meltiness.
• If you prefer, swap ground turkey or chicken to lighten up the dish.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or bake covered at 350 degrees Fahrenheit for 15-20 minutes. You can also freeze the casserole before baking; thaw overnight in the refrigerator and then bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, other small pasta shapes like shells, rotini, or penne work well in this recipe. Just keep the cooking time and liquid amounts similar.

Do I need to cook the pasta before adding it to the skillet?

No, the macaroni cooks in the skillet along with the other ingredients during simmering and baking, absorbing all the flavors as it softens.

Shipwreck Casserole Recipe

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★★★★★

4.9 from 113 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

Shipwreck Casserole is a hearty, comforting baked pasta dish featuring ground beef, vegetables, and plenty of melted cheddar cheese. It’s an easy one-dish meal perfect for family dinners, combining tender elbow macaroni, savory browned beef, sweet peas and corn, all baked until bubbly and golden.

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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)

Seasoning

• Salt (to taste)
• Pepper (to taste)

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Instructions

1. Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. 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, cook 1 pound of lean ground beef until fully browned, about 5 to 7 minutes, breaking it up as it cooks. Add 1 cup diced onion and 1 tablespoon minced garlic to the skillet and cook for an additional minute until fragrant.
3. Combine Ingredients and Simmer: Add 2 cups uncooked elbow macaroni noodles, 1 can (10 ounces) diced tomatoes, 1 cup milk, and 1 tablespoon salted butter to the skillet. Stir well to combine. Then add 1 cup frozen peas and 1 cup frozen corn. Bring the mixture to a simmer over medium heat.
4. Season and Add Cheese: Once simmering, gradually stir in 1 ½ cups of the shredded cheddar cheese. Season with salt and pepper to taste, mixing well to distribute flavors.
5. Bake the Casserole: Transfer the skillet mixture to the prepared baking dish. Top with the remaining 2 cups of shredded cheddar cheese. Cover the dish with foil and bake in the preheated oven for 30 to 35 minutes, until the cheese is melted and the casserole is bubbling.
6. Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving. This allows the flavors to meld and makes it easier to portion.

Notes

• You can substitute frozen mixed vegetables if you prefer more variety.
• For a creamier texture, consider using whole milk or adding a splash of cream.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Ensure the macaroni is fully cooked after baking; add a few extra minutes if needed depending on your oven.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: Shipwreck casserole, ground beef casserole, baked pasta, cheddar cheese casserole, easy dinner recipe