Monday, September 10, 2007

Shipwreck Casserole

A recipe that has been in the family for sometime turns out to be quite popular, at least according to Google there are dozens of hits for the terms "shipwreck casserole".

Dolores and I are settling back into our "school routine". She teaches kindergarten and does a bunch of prep work on the weekends, so I do the food shopping and major meal cooking. We did swordfish on the grill Sunday night and were discussing the week's schedule over dinner. Shipwreck casserole was planned for Monday and whomever got home first would put it together. As we double checked the recipe we realized it would require 1 1/2 hours cook time. So depending when we got home, we could be eating late.

I decided to prepare it after cleaning the dishes tonight to allow us to get ahead of the curve. After I completed it and sat to write, a sherku popped up and then I went a "googling" as mentioned when this started.

Here is our version (our modifications are referenced at the end) of Shipwreck casserole


1 lb ground beef
4 small potatoes
1 small onion chopped
1 small can baked beans
1/2 cup shredded cheese
1 can condensed tomato soup

brown beef, line bottom of baking dish
add chopped onions
peel and slice potatoes thinly
add potatoes to baking dish on top of onions
add shredded cheese
then baked beans and finally top with tomato soup

cover securely with tinfoil, bake for 1.5 hours at 350 degrees F


I prefer to saute the onions with a little oil and add the beef to the frying pan to cook together
Usually we will substitute ground turkey for the beef

when comparing the cooking time on the other recipes, this can be done quicker (1.5 hours) as the beef (or turkey) is already pre-cooked. The casserole is really only cooking the potatoes in the steam created by the liquids under the cover of the tin foil.


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