Amish Shipwreck Casserole Recipe: This Vintage Layered Casserole Recipe Is a Step Back in Time by Tiffany Zook
Take a step back in time this week and serve your family an old-fashioned meal. This vintage 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.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes
- 2 onions
- 2 medium potatoes
- 1 pound ground beef, uncooked
- 1/2 cup uncooked white rice
- 1 cup celery, diced
- 1 cup carrots
- 1 can (10 ounces) condensed tomato soup (plus a can filled with water)
Here's how to make it:
- Butter a casserole dish and layer with sliced onions.
- Add thinly sliced potatoes.
- Over potatoes spread the ground beef.
- 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.
- Combine the soup with an equal amount of water and pour over all. Cover and bake at 350 degrees F for 2 hours.
For another version of shipwreck that has kidney beans in it (pictured), visit 5DollarDinners.com.
Photo: 5 Dollar Dinners
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