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Hearty Baked Shipwreck Casserole

A vintage layered casserole with raw ground beef, uncooked long-grain rice, thinly sliced potatoes, and vegetables slow-baked covered in tomato soup into a savory, deeply flavored 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: 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 thickness
  • 1 lb lean ground beef uncooked
  • 0.5 cup long-grain white rice uncooked, do not substitute instant rice
  • 1 cup celery chopped
  • 1 cup carrots peeled and sliced into rounds
  • 1 (10.5 oz) can condensed tomato soup
  • 1 can water measured using the empty soup can
  • 1 tsp salt divided between layers
  • 0.5 tsp black pepper divided between layers
  • 0.5 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 potato slicing
  • small mixing bowl

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or deep 2-quart casserole dish.
  2. Spread the sliced onion rings across the bottom of the dish. Layer the thinly sliced potatoes over the onions, overlapping slightly. Season lightly with salt and pepper.
  3. Crumble the raw ground beef evenly over the potato layer, pressing gently to form a uniform layer. Season lightly with salt and pepper.
  4. Sprinkle the uncooked rice evenly over the beef. Top with the chopped celery and carrot rounds. Season with the remaining salt, pepper, and garlic powder or parsley if using.
  5. Whisk together the condensed tomato soup and one full can of water until smooth. Pour evenly over the entire casserole, working it into the corners and edges.
  6. Cover the dish very tightly with aluminum foil, pressing the edges firmly against the rim to create a proper steam seal.
  7. Bake covered for 1 hour and 30 minutes until the potatoes and carrots are completely fork-tender and the rice has absorbed the liquid. Do not lift the foil before the full bake time.
  8. Remove from the oven and let the casserole rest uncovered for 10 minutes before serving to allow the layers to settle and the sauce to thicken.

Notes

The Foil Seal: Press aluminum foil tightly against the dish rim. A loose seal releases steam and leaves rice and potatoes undercooked at 90 minutes. Potato Thickness: Slice potatoes to 1/8-inch. Thicker slices won't cook through at the same rate as the rice. Use a mandoline for best results. Brown Rice: Not recommended. If using, add an extra half can of water and extend bake time to 2 to 2.5 hours. Better Next Day: Flavor improves after overnight refrigeration as the rice absorbs more sauce. Storage: Refrigerate for up to 5 days or freeze for up to 3 months. Variations: Add a drained can of kidney beans between the beef and rice layers for extra heartiness. Cheese Topping: Remove foil for the final 10 minutes and scatter shredded cheddar over the top.