Curried Amish Shipwreck Casserole Recipe: This Casserole Landed on the Coast of India by Melissa Vickers

Curried Amish Shipwreck Casserole Recipe: This Casserole Landed on the Coast of India

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

Servings: 6


  • 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

  1. 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.
  2. Pour the coconut curry sauce over the top and spread with a brush or spatula. Cover tightly with foil.
  3. Bake in a preheated 350-degree F oven for about 50 minutes or until potatoes are tender. 

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Donna John
You are such a creative cook, Melissa Vickers ! I love it. What an interesting take on the recipe. If anyone else tries a variation, be sure to submit it to 30Seconds!
We enjoy Amish food. Simple goodness.

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