How to make a shipwreck casserole

What is shipwreck casserole?

Shipwreck casserole is a layered baked dinner built around potatoes, ground meat, vegetables, and a tomato-based sauce. The name usually refers to the “everything layered in one pan” approach rather than one fixed ingredient list.

Why is it layered instead of stirred?

It is layered so the potatoes and rice (if used) sit where heat and moisture can reach them steadily. The covered bake traps steam, which softens potatoes and cooks rice while the tomato mixture seasons the whole pan as it bubbles downward.

What ingredients matter most?

The core is potatoes, ground meat, and a moist tomato layer. Everything else is flexible.

• Potatoes: Use thin slices so they cook through.
• Ground meat: Beef is common, but other ground meats work if you manage fat.
• Vegetables: Onion is close to essential; carrots, celery, bell pepper, corn, peas, and beans are all common.
• Tomato and liquid: You need enough moisture to cook the potatoes and any rice.
• Seasoning: Salt, pepper, and one or two warm spices (paprika, chili powder) are usually enough.

What pan and tools do you need?

A 9-by-13-inch baking dish is the standard size for a family batch. You also need a knife or mandoline for thin potato slices, a mixing bowl for the sauce, foil, and an instant-read thermometer if you have one.

How thin should you slice the potatoes?

Slice them about 1/8 inch (3 mm) thick. Thicker slices can stay firm even when the top looks done, especially in the center of the pan.

Do you have to brown the meat first?

No, but browning is the safer and more reliable route for texture and doneness. Browning removes excess fat, helps the meat season evenly, and reduces the chance of dense, undercooked pockets.

If you prefer a true “layer and bake” method with raw meat, use very lean ground meat, crumble it finely, and plan on a longer bake. Always confirm the center reaches a safe temperature.

Basic shipwreck casserole recipe

This version uses browned meat for steadier results. If you add rice, you must add enough liquid and bake covered until tender.

Yield: 6 servings
Oven: 350°F (177°C)
Pan: 9-by-13-inch (23-by-33 cm) baking dish

Ingredients (U.S. and Metric)

• 1 tablespoon (15 ml) neutral oil, optional
• 1 medium onion, thinly sliced (about 7 oz / 200 g)
• 1 1/2 to 2 pounds potatoes, peeled or unpeeled, sliced 1/8 inch thick (680 to 900 g)
• 1 pound ground beef (454 g), ideally 85 to 90 percent lean
• 1 teaspoon fine salt (6 g), plus more to taste
• 1/2 teaspoon black pepper (1 g), plus more to taste
• 2 teaspoons paprika (4 g), optional
• 2 cloves garlic, minced (about 6 g), optional
• 1 cup diced carrots (about 4 oz / 115 g), optional
• 1 cup diced celery or bell pepper (about 4 oz / 115 g), optional
• 1 can diced tomatoes, 14.5 ounces (411 g)
• 1 cup tomato sauce or crushed tomatoes (240 ml), or more diced tomatoes
• 1 to 1 1/2 cups water or broth (240 to 360 ml)
• Optional additions (choose one or two):
  • 1/2 cup long-grain white rice, uncooked (about 95 g)
  • 1 can beans, drained and rinsed, 15 ounces (425 g)
  • 1 to 2 cups frozen vegetables (150 to 300 g)

Method

1. Heat the oven and set up the pan. Heat to 350°F (177°C). Lightly oil the baking dish.
2. Brown the meat. In a skillet over medium heat, cook the ground beef with the salt, pepper, and paprika, breaking it up small. Cook until no pink remains. If there is a lot of fat, spoon off most of it.
3. Mix the sauce. In a bowl, stir together the diced tomatoes, tomato sauce (or crushed tomatoes), and 1 cup (240 ml) of water or broth. If you are adding rice, use the higher amount of liquid, up to 1 1/2 cups (360 ml).
4. Layer the casserole. Spread the onion in the bottom of the dish. Add half the potatoes in an even layer. Scatter half the browned meat, then add any vegetables you are using. Repeat with remaining potatoes and meat. If using beans, add them near the top so they do not dry out. Pour the tomato mixture evenly over everything.
5. Cover and bake. Cover tightly with foil. Bake until the potatoes are tender when pierced in the center, usually 75 to 95 minutes. If you used rice, expect the longer end of that range.
6. Finish uncovered. Uncover and bake 10 to 15 minutes to reduce excess liquid. Rest 10 minutes before serving so the layers settle.

How to know it is done

It is done when the center potatoes are fully tender and the meat in the center of the pan is at least 160°F (71°C). If the top looks done but the center potatoes resist a knife, cover again and keep baking, checking every 10 minutes.

What are the safest, most useful variations?

They work best when you keep the moisture balance steady.

• Add rice: Use long-grain white rice and add extra liquid. Brown rice takes longer and usually needs more liquid than this style allows without overcooking the potatoes.
• Use different vegetables: Hard vegetables (carrots, celery) cook fine if diced small. Frozen vegetables are reliable because they release moisture.
• Make it richer or lighter: A fattier meat adds flavor but can leave grease. Lean meat keeps the sauce cleaner, but season it more assertively.
• Change the tomato base: Any plain tomato product works. If it is thick, thin it with water or broth so the potatoes steam and soften.

What common problems cause a watery or undercooked casserole?

Watery casseroles usually come from too much liquid or very juicy vegetables, plus not enough uncovered finishing time. Undercooked casseroles usually come from thick potato slices, a loose foil cover that lets steam escape, or using rice without enough liquid and time.

Can you assemble it ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours before baking for best texture. Cold casseroles often need extra time in the oven, commonly 10 to 20 minutes more, because the center starts chilled.

How should you store and reheat leftovers?

Cool leftovers quickly, refrigerate promptly, and reheat thoroughly.

• Cooling: Get leftovers into the refrigerator within 2 hours of baking. Divide into shallow containers so they cool faster.
• Refrigeration: Keep refrigerated up to 3 to 4 days.
• Freezing: Freeze up to 2 to 3 months for best quality. Thaw in the refrigerator when possible.
• Reheating: Reheat to 165°F (74°C). Covering the dish helps prevent the potatoes from drying out.

Endnotes

[1] allrecipes.com
[2] simplyrecipes.com