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Classic Seven-Layer Shipwreck Dinner

A vintage budget-friendly casserole with seven raw layers of onion, potato, ground beef, uncooked rice, and vegetables slow-baked in tomato soup into a complete, satisfying one-dish dinner.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large yellow onion sliced into rings
  • 2 large potatoes peeled and thinly sliced to 1/8-inch; russet or Yukon Gold
  • 1 lb lean ground beef uncooked
  • 0.5 cup long-grain white rice uncooked
  • 1 cup celery chopped
  • 1 cup carrots peeled and thinly sliced to 1/8-inch
  • 0.5 cup frozen peas or corn optional
  • 1 can condensed tomato soup 10.5 oz; cream of mushroom can be substituted
  • 1 can water measured using the empty soup can
  • 1 tsp salt divided across layers
  • 0.5 tsp black pepper
  • 1 tsp garlic powder or dried parsley optional

Equipment

  • 9x13-inch baking dish or deep 2-quart casserole dish
  • aluminum foil
  • Mandoline or sharp knife for slicing
  • small mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or deep 2-quart casserole dish.
  2. Layer the sliced onions evenly across the bottom of the dish. Layer the thinly sliced potatoes over the onions. Season lightly with a portion of the salt and pepper.
  3. Crumble the raw ground beef evenly over the potato layer, breaking it into small pieces and pressing into a flat, even layer. Season with another portion of salt and pepper.
  4. Sprinkle the uncooked rice evenly over the beef in a distributed layer.
  5. Distribute the chopped celery, thinly sliced carrots, and frozen peas or corn evenly over the rice layer.
  6. Whisk the condensed tomato soup and one full can of water together until smooth. Pour evenly over the entire casserole, working the liquid to the edges of the dish.
  7. Cover the dish very tightly with aluminum foil, pressing firmly around all edges to seal in steam. Bake for 1 hour and 30 minutes without lifting the foil.
  8. Remove from the oven and rest for 10 minutes before serving to allow the liquid to finish absorbing and the layers to set.

Notes

Storage: Store in an airtight container for up to 4 days. Flavor improves overnight as layers meld. Reheat covered at 325°F for 20 minutes or microwave at medium power in 60-second intervals. Freeze individual portions for up to 2 months. Substitutions: Swap condensed tomato soup for cream of mushroom for a white sauce version. Use ground turkey in place of ground beef. For a Tex-Mex version, add diced green chiles and taco seasoning. Brown rice can substitute but requires an extra 1/2 cup water and 30 more minutes of covered bake time. Pro tips: Slice potatoes and carrots to exactly 1/8-inch for even cooking. Seal the foil tightly to trap all steam. If rice is undercooked at 90 minutes, add 1/4 cup warm water, re-cover, and bake 15 to 20 more minutes.