Amish Shipwreck Casserole Recipe II: The Fan Favorite With a Cheesy Twist by 30Seconds Food

Amish Shipwreck Casserole Recipe II: The Fan Favorite With a Cheesy Twist

Amish recipes are always popular, but none of them have been quite as well received as our Amish shipwreck casserole recipe. The ground beef casserole went viral and continues to be a fan favorite. When reading the comments and getting emails with questions and suggestions about the casserole recipe, we noticed a trend: you wanted cheese. Doesn't cheese make everything better?

This cheesy Amish shipwreck casserole has the addition of shredded cheddar cheese. It is made the same way as the original casserole recipe. Start by putting sliced onions onto the bottom of a baking dish. Top with thinly sliced potatoes, uncooked (yes, raw) ground beef, uncooked white rice, chopped celery, chopped carrots and tomato soup. Cover and bake for 1 1/2 hours, then uncover, top with shredded cheddar cheese, cover it back up and continue to bake for 30 more minutes. Uncover for five minutes to brown the cheese, then carefully uncover and serve to your family (they've waited long enough!).

You could use yellow cheddar cheese or white cheddar cheese for this casserole. If you're not a fan of cheddar, try Gruyere, Monterey Jack or mozzarella cheese. Serve this shipwreck casserole with a salad topped with creamy Amish lettuce dressing and hot bread.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours and 5 minutes
Total Time: 2 hours and 15 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
  • 2 - 2 1/2 cups shredded cheddar cheese

Here's how to make it:

  1. Layer the onion slices in a buttered 13x9-inch casserole dish. 
  2. Add the sliced potatoes.
  3. Spread the uncooked ground beef over the potatoes. 
  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.
  5. Combine the soup with an equal amount of water. Pour the mixture over the top. 
  6. Cover and bake at 350 degrees F for 1 1/2 hours. 
  7. After 1 1/2 hours, uncover and top with the cheese. Cover and continue to back to 30 more minutes. 
  8. Uncover the casserole and bake about 5 more minutes or until the cheese begins to brown. 

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Im of the mindset that cheese does make any casserole better. Yummy!
Jill Breese Kempf
This is great! No browning the hamburger, no cooking the rice! I would use mozzarella cheese. I would also use Cream of Chicken or Mushroom soup.
Suzie Coy
I am wanting to try to make the Amish Shipwreck casserole tonight, but I don’t have the tomato soup, can I use a can of diced tomatoes?

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