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
Units
Scale
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