Shipwreck Casserole is one of those delightful surprises in a dish—a happy collision of flavors and textures that make you feel cozy and content. Imagine hearty ground beef, tender macaroni, and vibrant veggies all coming together in a cheesy embrace. This hearty dish is an easy weeknight winner that will have everyone at the table asking for seconds.
Why You’ll Love This Recipe
- Quick & Easy: This recipe comes together in just 30 minutes, perfect for busy weeknights.
- Family-Friendly: The combination of cheesy pasta and savory beef is a hit with kids and adults alike.
- Versatile: Easily adaptable with your favorite vegetables or cheese for a unique twist each time.
Ingredients You’ll Need
The beauty of Shipwreck Casserole is in its simplicity, relying on staple pantry ingredients to deliver a big flavor. Each component plays its part, from the richness of the beef to the creaminess of the cheese and the freshness of the vegetables.
- 1 pound lean ground beef: Provides a hearty base and flavor.
- 1 (7.25 ounce) package macaroni and cheese mix: A convenient way to get cheesy goodness with minimal effort.
- 1 (14.5 ounce) can diced tomatoes: Adds moisture and tang, balancing the richness.
- 1 cup milk: Creamy texture that keeps the casserole smooth.
- 1 cup frozen peas: Bursts of sweetness with every bite.
- 1 cup frozen corn: Another sweet element that complements the savory notes.
- 1 teaspoon seasoned salt: Enhances all the flavors without overpowering them.
- 1 cup shredded Cheddar cheese, divided: Melts into and atop the casserole for an irresistible cheesy top.
Variations
Shipwreck Casserole is just as flexible as it is delicious. It’s a wonderful base for experimenting with different ingredients to suit various dietary needs or taste preferences.
- Vegetarian: Swap ground beef for lentils for a meat-free version that’s just as hearty.
- Spicy Kick: Add a diced jalapeño or a dash of hot sauce for those who love heat.
- Different Cheeses: Try a blend of cheeses like mozzarella and Monterrey Jack for a more complex flavor.
How to Make Shipwreck Casserole
Step 1: Brown the Beef
Heat a large skillet over medium-high heat. Cook and stir the ground beef until it’s browned and crumbly, about 5 to 7 minutes. Drain any excess fat to keep the casserole from becoming greasy.
Step 2: Combine the Ingredients
Add the pasta and cheese mixture from the macaroni and cheese package into the skillet with the beef. Stir in the diced tomatoes, milk, peas, and corn. Bring everything to a boil, then reduce the heat to medium-low, cover the skillet, and let it simmer until the noodles are tender, about 12 minutes.
Step 3: Cheese It Up
Once the pasta is cooked, season the casserole with seasoned salt to taste. Stir in half of the shredded Cheddar cheese, allowing it to melt into the sauce. Top with the remaining cheese and let it sit covered until the cheese melts completely.
Pro Tips for Making Shipwreck Casserole
- Perfect Browning: Make sure to fully brown the beef to develop a rich flavor base.
- Cheese Distribution: Stirring half the cheese into the casserole ensures each bite is cheesy and delicious.
- Adjust Seasoning: Taste and adjust the seasoning with more seasoned salt if necessary, after the cheese is incorporated.
How to Serve Shipwreck Casserole
Garnishes
Add a sprinkle of fresh chopped parsley or green onions on top for a burst of color and a hint of freshness that complements the rich flavors of the casserole.
Side Dishes
Pair your Shipwreck Casserole with a crisp garden salad or some steamed broccoli for a refreshing contrast to the hearty, cheesy main dish.
Creative Ways to Present
For a fun individual serving idea, try baking portions of the casserole in small ramekins. It’s a charming way to make each serving feel special.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld even more, making it even tastier the next day!
Freezing
Wrap portions of the casserole tightly in aluminum foil and place in a freezer-safe bag. This dish can be frozen for up to 2 months for a quick future meal.
Reheating
Reheat in the oven at 350°F until heated through, or microwave individual servings for convenience. Add a splash of milk if it seems a bit dry.
FAQs
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Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Just ensure they are cooked to the desired tenderness before adding to the casserole.
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Is it possible to use other types of meat?
Certainly! Chicken or turkey can be excellent alternatives if you’re looking for a lighter protein option.
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What other cheeses work well in this recipe?
Cheddar is classic, but try Colby, Pepper Jack, or a smoked cheese for an exciting flavor twist.
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How can I make this dish gluten-free?
Simply replace the macaroni and cheese mix with a gluten-free version, and ensure that other ingredients like the seasoned salt are gluten-free too.
Final Thoughts
Closing the door on hunger is easy with Shipwreck Casserole, a dish that’s as inviting as it is satisfying. Gather your loved ones around the table and dive into this comforting creation. There’s a good chance it will soon become a family favorite—a dish your whole crew will treasure for years to come!
Print
Shipwreck Casserole Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Shipwreck Casserole is a quick and hearty one-pot meal combining ground beef, pasta, vegetables, and cheese. This comforting dish is perfect for busy weeknights, offering a satisfying blend of flavors and textures with minimal fuss — just sauté, mix, and simmer for a delicious family-friendly dinner.
Ingredients
Meat and Pasta
- 1 pound lean ground beef
- 1 (7.25 ounce) package macaroni and cheese mix
Vegetables and Liquids
- 1 (14.5 ounce) can diced tomatoes
- 1 cup milk
- 1 cup frozen peas
- 1 cup frozen corn
Seasonings and Cheese
- 1 teaspoon seasoned salt or to taste
- 1 cup shredded Cheddar cheese, divided
Instructions
- Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until browned and crumbly, about 5 to 7 minutes.
- Add the pasta and tomatoes: Stir in the macaroni and cheese mix from the package, then add the diced tomatoes, milk, peas, and corn. Bring the mixture to a boil over medium-high heat.
- Simmer: Reduce the heat to medium-low, cover the skillet, and let simmer until the noodles are tender, approximately 12 minutes, stirring occasionally to prevent sticking.
- Season and add cheese: Sprinkle the seasoned salt over the casserole. Stir in half of the shredded Cheddar cheese until melted. Top with the remaining cheese, allowing it to melt slightly before serving.
Notes
- You can substitute frozen vegetables with fresh ones, adjusting cooking time accordingly.
- For a spicier version, add a pinch of cayenne or hot sauce.
- Use reduced-fat cheese and beef for a lighter version.
- This casserole can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 940 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 90 mg
