Amish Shipwreck Casserole Recipe: A Vintage Ground Beef Recipe by Tiffany Zook

Amish Shipwreck Casserole Recipe: A Vintage Ground Beef Recipe

Take a step back in time this week and serve your family an old-fashioned meal. This vintage Amish recipe for shipwreck casserole is from Mrs. Martha Hoover on page 124 of the Weavertown School Family Cooking: A Collection of Amish and Mennonite Recipes. It's also one of the popular recipes at 30Seconds.

Serve this ground beef budget recipe with a salad and fresh vegetable. The leftovers reheat well for dinner the next day.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes
Servings: 8


  • 2 onions, sliced
  • 2 medium potatoes, sliced
  • 1 pound ground beef, uncooked
  • 1/2 cup uncooked white rice
  • 1 cup celery, diced 
  • 1 cup carrots, chopped
  • 1 can (10 ounces) condensed tomato soup (plus a can filled with water) 
  • paprika

Here's how to make it:

  1. Butter a casserole dish and layer with sliced onions. 
  2. Add thinly sliced potatoes. 
  3. Over potatoes spread the ground beef. 
  4. Layer with uncooked rice and top with a layer of chopped celery and carrots. As each layer is added, season with salt and pepper and paprika, to taste. 
  5. Combine the soup with an equal amount of water and pour over all. Cover and bake at 350 degrees F for 2 hours. 

Note: For another version of shipwreck that has kidney beans in it (pictured), visit

Photo: 5 Dollar Dinners

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Amazing recipe 😋
Nothing like some old-fashioned comfort food. Takes me back to happy childhood meals…
Tom McCort
Where do the carrots go?
Donna John
The carrots are layered on with the celery. Recipe has been updated to reflect that. Thanks, Tom McCort .
If the rice and celery and carrots for on top...why does the picture show the ground beef on top???
Maureen Bridges
I agree. Maybe they just made it look “pretty”. I am reluctant to try this because it doesn’t sound as if it really has much flavor. I also can’t use onions because of my husband. I always have to improvise.
Nancy Butwina
This was good but too spicy for me. Maybe too much paprika? How can I make it less spicy when I warm it up for leftovers?
DAC Developments
Thanks for Sharing this Special Recipe !
Julio Caro
Thanks for Sharing this Special Recipe !

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