Amish Shipwreck Casserole Recipe Is a Hall of Fame Budget Recipe (8 Ingredients) Amish Recipes High Protein Recipes Casseroles Dinner Budget Recipes Beef

Take a step back in time this week and serve your family an old-fashioned meal. This vintage Amish 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. This shipwreck casserole recipe is also one of the popular recipes at 30Seconds.

To make this high-protein Amish shipwreck casserole you will need onions, potatoes (check out the health benefits of potatoes), ground beef, white rice, celery, carrots, a can of tomato soup and ground paprika. The ground beef casserole is made by layering onions and potatoes in a casserole dish. The vegetables are topped with uncooked (yes, don't cook it first!) ground beef, uncooked rice then celery and carrots. The tomato soup is combined with a can of water and poured over the top. Bake the layered casserole in the oven for about two hours.

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Variation: You could use ground turkey instead of the ground beef in this Amish recipe.

Serve this ground beef budget recipe with a salad and fresh vegetable. The leftovers reheat well for dinner the next day.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 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) 
• ground paprika, to taste

Here's how to make it:

1. Butter a casserole dish and layer with sliced onions. 
2. Add thinly sliced potatoes. (Use whatever potatoes you like best. Russet or Yukon gold are good choices.)
3. Over potatoes spread the ground beef. 
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, to taste. 
5. Combine the soup with an equal amount of water and pour over all. Cover and bake at 350 degrees F for 2 hours. Serve. Store any leftovers covered in the fridge and reheat in the microwave.

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