The Famous Amish Shipwreck Casserole Recipe With a Cheesy Twist (9 Ingredients) by 30Seconds Food
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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?
Here is your shopping list for this Amish shipwreck casserole recipe with a cheesy twist: onions, potatoes, ground beef, white rice, celery (check out the health benefits of celery), carrots, a can of condensed tomato soup, ground paprika and cheese.
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!).
Serve this high-protein shipwreck casserole with a salad topped with creamy Amish lettuce dressing and hot bread.
Cuisine: American / Amish
Prep Time: 10 minutes
Cook Time: 2 hours and 5 minutes
Total Time: 2 hours and 15 minutes
Servings: 8
Ingredients
- 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
- 10 ounces (1 can) condensed tomato soup (plus a can filled with water)
- paprika
- 2 - 2 1/2 cups shredded cheddar cheese
Here's how to make it:
- Layer the onion slices in a buttered 13x9-inch casserole dish.
- Add the sliced potatoes.
- Spread the uncooked ground beef over the potatoes.
- 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.
- Combine the soup with an equal amount of water. Pour the mixture over the top.
- Cover and bake at 350 degrees F for 1 1/2 hours.
- After 1 1/2 hours, uncover and top with the cheese. Cover and continue to back to 30 more minutes. (You could use yellow cheddar cheese or white cheddar cheese for this casserole.)
- Uncover the casserole and bake about 5 more minutes or until the cheese begins to brown. Serve. Store the casserole covered in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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