Crumble raw ground beef over raw sliced russet potatoes, coupled with 2 other ingredients, into a glass baking dish for a hearty dinner that’s the one everyone asks for

This simple oven-baked Amish-style shipwreck casserole is the kind of supper that quietly earns a permanent place in the family rotation. It comes from the old Midwestern habit of layering what you have on hand into a glass baking dish and letting the oven do the work. Here, raw sliced russet potatoes go straight into the dish, and you crumble raw ground beef right over the top, then finish with just two more pantry ingredients. It’s humble, hearty, and comforting—the kind of meal that fills the house with a cozy smell and has everyone asking for seconds, then asking you to make it again next week.

Serve this casserole hot right out of the glass baking dish with a simple green side: steamed green beans, buttered peas, or a crisp lettuce salad with a tangy dressing all work nicely to balance the richness. A basket of warm dinner rolls or buttered white bread is very traditional and perfect for soaking up the savory juices. If you like, add a dish of pickles or sliced tomatoes on the table for a bit of brightness, and finish the meal with something simple and old-fashioned, like applesauce or a scoop of vanilla ice cream.

Servings: 6

1 1/2 pounds russet potatoes, peeled and thinly sliced

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with nonstick spray or a bit of oil so the potatoes don’t stick.

Peel the russet potatoes and slice them into thin rounds, about 1/8 to 1/4 inch thick. The thinner the slices, the more tender they’ll be after baking.

Layer the sliced potatoes evenly in the bottom of the glass baking dish. Sprinkle about half of the salt and half of the pepper over the potatoes to season them well.

Thinly slice the yellow onion and scatter the slices evenly over the potatoes, making sure they reach into the corners so every bite gets some flavor.

With clean hands, crumble the raw ground beef directly over the raw sliced potatoes and onions in the glass baking dish. Break it up into small, loose pieces so it covers the surface in an even layer and can cook through and season the potatoes below.

Sprinkle the remaining salt and pepper over the crumbled ground beef. If you’re using butter for extra richness, dot the top with the small pieces now.

In a bowl or large measuring cup, whisk together the condensed tomato soup and the water until smooth and pourable. This will become the savory sauce that seeps down through the beef and potatoes.

Pour the tomato soup mixture evenly over the top of the beef and potatoes in the baking dish, tilting the dish slightly if needed so the sauce settles into all the nooks and crannies.

Cover the glass baking dish tightly with aluminum foil to trap in the steam and help the potatoes soften. Place the dish on the center rack of the preheated oven.

Bake, covered, for 1 hour. Carefully remove the foil (watch for steam), then continue baking uncovered for another 20–30 minutes, or until the potatoes are very tender when pierced with a fork and the top is bubbling and lightly browned in spots.

Remove the casserole from the oven and let it rest for about 10 minutes before serving. This short rest helps the layers set up a bit so it’s easier to scoop and lets the flavors settle together.

Spoon generous portions onto plates, making sure each serving has some of the potatoes, beef, onions, and plenty of the tomato gravy from the bottom of the dish.

For a slightly sweeter, more old-fashioned flavor, stir 1–2 tablespoons of brown sugar into the tomato soup mixture before pouring it over the casserole. You can also add a teaspoon of Worcestershire sauce for deeper savoriness. If your family likes a bit more vegetable content, tuck a layer of thinly sliced carrots or a handful of frozen corn on top of the potatoes before you crumble the beef; just keep the slices thin so everything cooks through. To make this ahead, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours; you may need to add 10–15 minutes to the covered baking time if it goes into the oven cold. For a cheesier, more modern twist, sprinkle 1–2 cups of shredded cheddar or Colby-Jack over the top during the last 10 minutes of baking. If you prefer less tomato, use 1 can of tomato soup and 1 can of cream of mushroom soup mixed with the water for a creamier, milder sauce. Finally, if your potatoes tend to stay firm, slice them extra thin and make sure the dish is well covered for the first hour so the steam can work its way through the layers.