Does anyone know a good "Shipwreck" casserole recipe?!


Question: My mother-in-law made it for my husband when he was young and he loved it. I would love to make it for him but I have no idea how to make it.


Answers: My mother-in-law made it for my husband when he was young and he loved it. I would love to make it for him but I have no idea how to make it.

1 cup chopped onion
2 medium potatoes, sliced
1 pound lean ground beef
1/2 cup uncooked long grain rice
1 cup diced carrots
1 cup chopped celery
salt and pepper
paprika
1 can tomato soup
1 cup boiling water
Butter a 2-quart casserole. Layer with onions, potatoes, ground beef, rice, carrots, and celery, sprinkling each layer with salt, pepper, and paprika. Combine soup with boiling water; pour over all. Bake at 300° for 3 hours.


or an easier on of it is

2 onions
3 medium potatoes
1 lb hamburger, uncooked
1/2 cup uncooked white rice
1 cup celery, chopped
1(10ounce)can condensed tomato soup(plus a can filled with water)
salt
pepper
Directions
1Slice onions in the bottom of a baking dish. Add thinly sliced potatoes.
2Over potatoes spread hamburger. Next add uncooked rice. top with a layer of chopped celery.
3As each layer is added season with salt and pepper to taste.
4Combime soup with an equal amount of water and pour over all.
5Cover and bake for 2 hours at 350°F.

Shipwreck Casserole – makes 4 to 6 servings

1 medium onion, chopped or thin sliced
2 to 3 medium potatoes, diced, grated, or thin sliced
2 carrots, grated or thin sliced
1 pound regular or lean ground beef or turkey, raw, crumbled
1/3 cup uncooked white or brown rice
1 to 2 ribs celery, sliced
1 can red kidney beans, drained and rinsed
Salt and pepper to taste
1 can tomato soup
1 cup water

Heat oven to 350F. (325 for glass casseroles).

Layer the vegetables, meat, rice, and beans in the order given in a 2-quart casserole, seasoning each layer lightly with salt and a dash of pepper. Stir soup and water together and pour over the layered ingredients.

Cover and bake 1 ? hours. Use a kitchen fork to test vegetables for doneness.





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