Shipwreck Casserole Recipe

Introduction

Shipwreck Casserole is a comforting, cheesy pasta dish that’s perfect for busy weeknights. Packed with ground beef, vegetables, and plenty of melted cheddar, it’s a satisfying one-dish meal the whole family will enjoy.

Ingredients

• 1 pound lean ground beef
• 1 cup diced onion (about 1 small onion)
• 1 tablespoon minced garlic (about 3 cloves)
• 2 cups uncooked elbow macaroni noodles
• 1 (10-ounce) can diced tomatoes
• 1 cup milk
• 1 tablespoon salted butter
• 1 cup frozen peas
• 1 cup frozen corn
• 3 ½ cups shredded cheddar cheese (divided)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
2. Step 2: In a large skillet over medium heat, cook the ground beef until fully browned, about 5 to 7 minutes, breaking it up as it cooks. Add diced onion and minced garlic, cooking for an additional minute.
3. Step 3: Stir in the uncooked elbow macaroni, diced tomatoes, milk, and butter. Mix well, then add frozen peas and corn. Bring the mixture to a simmer.
4. Step 4: Once simmering, gradually stir in 1 ½ cups of shredded cheddar cheese. Season with salt and pepper to taste.
5. Step 5: Transfer the mixture into the prepared baking dish. Top with the remaining cheddar cheese, cover with foil, and bake for 30 to 35 minutes until the cheese is melted and bubbling.
6. Step 6: Let the casserole rest for 5 minutes before serving to allow it to set slightly.

Tips & Variations

• Use sharp cheddar for a stronger cheese flavor or a mix of cheeses like mozzarella and Monterey Jack for a creamier texture.
• Swap frozen peas and corn for other vegetables like chopped bell peppers or mushrooms based on what you have on hand.
• For a lighter version, substitute ground turkey or chicken for the beef.
• Adding a pinch of smoked paprika or chili flakes can give the dish a subtle smoky or spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in the oven at 350 degrees Fahrenheit until heated through. It also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta for this casserole?

Yes, you can substitute elbow macaroni with other short pasta like rotini, penne, or shells. Just ensure the pasta cooks fully during the simmer step before baking.

Do I need to precook the pasta before baking?

No, the uncooked pasta simmers in the skillet with the other ingredients until tender. This helps to absorb flavors and keeps the casserole creamy.

Shipwreck Casserole Recipe

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4.6 from 56 reviews

Shipwreck Casserole is a comforting, cheesy baked pasta dish combining ground beef, elbow macaroni, vegetables, and a rich tomato-milk sauce. This easy one-dish meal is perfect for weeknight dinners, offering a flavorful and hearty option that the whole family will love.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound lean ground beef
• 1 cup diced onion (about 1 small onion)
• 1 tablespoon minced garlic (about 3 cloves)
• 1 cup frozen peas
• 1 cup frozen corn

Pasta and Dairy

• 2 cups uncooked elbow macaroni noodles
• 1 (10-ounce) can diced tomatoes
• 1 cup milk
• 1 tablespoon salted butter
• 3 ½ cups shredded cheddar cheese (divided)

Seasonings

• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Brown Ground Beef: In a large skillet over medium heat, add 1 pound of lean ground beef and cook until fully browned, about 5 to 7 minutes. Break up the beef as it cooks for even cooking.
3. Sauté Aromatics: Add 1 cup diced onion and 1 tablespoon minced garlic to the browned beef, cooking for an additional minute until fragrant and softened.
4. Add Pasta and Liquids: Stir in 2 cups uncooked elbow macaroni noodles, 1 (10-ounce) can diced tomatoes, 1 cup milk, and 1 tablespoon salted butter. Mix to combine all ingredients thoroughly.
5. Add Vegetables and Simmer: Incorporate 1 cup frozen peas and 1 cup frozen corn, then bring the mixture to a gentle simmer on the stovetop, allowing flavors to meld and pasta to start softening.
6. Mix in Cheese and Season: Gradually stir in 1 ½ cups shredded cheddar cheese until melted and combined. Season the mixture with salt and pepper to your preference.
7. Assemble and Bake: Transfer the skillet mixture into the prepared baking dish, then top with the remaining 2 cups of shredded cheddar cheese. Cover the dish with foil and bake in the preheated oven for 30-35 minutes until the cheese is melted, bubbly, and golden.
8. Rest and Serve: Remove from the oven and let the casserole sit for 5 minutes before serving to allow it to set and enhance the flavors.

Notes

• Use lean ground beef to reduce excess fat in the dish.
• Frozen peas and corn add sweetness and texture, but you can substitute with fresh or other vegetables.
• For a creamier texture, you may use whole milk or add a splash of cream.
• If you prefer a spicier dish, add a pinch of red pepper flakes when seasoning.
• Allow the casserole to rest before serving to prevent it from falling apart when scooped.

Keywords: Shipwreck Casserole, ground beef casserole, cheesy pasta bake, baked macaroni casserole, easy weeknight dinner, one-dish meal