This little 5-ingredient shipwreck casserole is the kind of hearty, no-fuss supper that has fed farm families across the Midwest for generations. Everything goes into one casserole dish, starting with raw ground beef and a can of tomato soup poured right over the top, just like my mother did when she needed to stretch a pound of meat and still fill a table. It’s simple, honest food: layers of potatoes, onions, and rice soaking up that tomato gravy as it bakes. If you’re looking for a dependable weeknight meal you can throw together in minutes and let the oven do the work, this is one you’ll find yourself making again and again.
Serve this shipwreck casserole good and hot, scooped straight from the dish into shallow bowls or onto sturdy plates. It’s lovely alongside a simple green salad or some buttered peas or green beans to add a bit of color and crunch. Warm dinner rolls or slices of crusty bread are perfect for sopping up the tomatoey juices. A dollop of sour cream on top is a nice touch if you like a little creaminess, and a jar of pickles or pickled beets on the table gives it that old-fashioned Midwestern feel.
Oven-Baked 5-Ingredient Shipwreck CasseroleServings: 6
Ingredients
1 pound ground beef, raw
3 medium russet potatoes, about 1 1/2 pounds total, thinly sliced
1 cup uncooked long-grain white rice
1 large yellow onion, thinly sliced
2 (10.5-ounce) cans condensed tomato soup
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or oil for greasing the dish (optional)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter or oil so the potatoes don’t stick.
Spread the raw ground beef evenly over the bottom of the casserole dish, breaking it up gently with your fingers into an even layer. Do not brown it first; it will cook in the oven.
Season the ground beef layer with about half of the salt and pepper.
Scatter the uncooked long-grain white rice evenly over the ground beef, making sure it’s in a fairly even layer so it cooks uniformly.
Arrange the thinly sliced onions in an even layer over the rice.
Lay the thinly sliced potatoes over the onions, overlapping the slices slightly like shingles to cover the top. Sprinkle the remaining salt and pepper over the potatoes.
In a medium bowl or large measuring cup, whisk together the condensed tomato soup and the water until smooth and pourable.
Slowly pour the tomato soup mixture evenly over the entire casserole, making sure to cover the potatoes and reach into the corners. You should see the liquid settling down around the beef and rice underneath.
Cover the casserole dish tightly with aluminum foil to keep in the moisture and help the rice and potatoes cook through.
Bake on the center rack for 1 hour. After 1 hour, carefully remove the foil and check the potatoes for tenderness with the tip of a knife.
Return the uncovered casserole to the oven and bake for an additional 20–30 minutes, or until the potatoes are tender, the rice is cooked, the ground beef is no longer pink, and the top is lightly browned around the edges with bubbly tomato sauce.
Let the casserole rest for 10–15 minutes before serving. This allows the juices to settle and makes it easier to scoop tidy portions.
Spoon into bowls or onto plates, making sure each serving gets some of the beef, potatoes, onions, rice, and plenty of the tomato gravy from the bottom of the dish.
Variations & Tips
This old-style shipwreck casserole is very forgiving. For a bit more flavor, you can use condensed tomato soup with herbs or add 1–2 teaspoons of Worcestershire sauce or soy sauce to the soup and water mixture before pouring it over the beef. If your family likes a little heat, sprinkle in a pinch of red pepper flakes or a dash of hot sauce. You can swap part of the water for beef broth to deepen the flavor, or use half ground pork and half ground beef. For a slightly lighter version, use lean ground beef and add an extra 1/4 cup of water so the rice stays moist. If you don’t have russet potatoes, Yukon Golds work nicely and hold their shape. You can also tuck a handful of frozen peas or corn between the onion and potato layers for a bit of color and sweetness, though it will stray a touch from the bare-bones five-ingredient spirit. Leftovers reheat well in the oven or microwave; add a spoonful of water and cover loosely so it doesn’t dry out. If the top browns too quickly while baking, just tent it with foil again for the last part of the cooking time.
