Curried Amish Shipwreck Casserole Recipe: This Casserole Landed on the Coast of India by Melissa Vickers
The Amish Shipwreck Casserole has been so popular on 30Seconds, so I decided to try a variation on it. We don’t eat much red meat, so I substituted rotisserie chicken. And since I had a couple of jars of Indian curry sauce, I thought it might made an interesting substitute for the tomato soup.
For the casserole recipe I also added mushrooms, just because. And because I didn’t want to have to cook it for two hours, I started with pre-cooked rice. It turned out good!
The only question that remains is: How did this ever get named “Shipwreck” to begin with?
Cuisine: Indian / American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
- 2 onions, sliced
- 2 medium potatoes, sliced thin
- 3 celery stalks, chopped
- 1 cup chopped carrots
- 1 cup sliced mushrooms
- 1 cup chopped rotisserie chicken
- 1 package (8.5 ounces) ready made coconut jasmine rice (I used Uncle Ben's Ready Rice Coconut Jasmine), cooked
- 1 jar (12 ounces) yellow curry sauce (I used Kroger brand)
- 1 jar (12 ounces) coconut curry sauce (I used Kroger brand)
Here’s how to make it
- Place sliced onions in 13x9-inch baking dish. Top with potato slices and mushroom slices. Pour yellow curry sauce over vegetables. Add chopped celery and carrots. Spread cooked rice over mixture. Add chopped chicken.
- Pour the coconut curry sauce over the top and spread with a brush or spatula. Cover tightly with foil.
- Bake in a preheated 350-degree F oven for about 50 minutes or until potatoes are tender.
Related Products on Amazon We Think You May Like:
Premade Rice $2 & Up
Yellow Curry Sauce $3 & Up
Coconut Curry Sauce $4 & Up
13x9-inch Baking Pans $8 & Up
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