Description
Shipwreck Casserole is a hearty baked dish made with seasoned ground beef, layered vegetables, tomato sauce, crispy hash browns, and melted cheddar cheese.
Ingredients
Scale
- Nonstick cooking spray
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce) can diced tomatoes
- 1 (30-ounce) package frozen shredded hash browns, divided
- 4 cups grated cheddar cheese, divided
- 2 sliced green onions, optional garnish
Instructions
- Preheat oven to 400°F and grease a 9×13-inch baking dish.
- Brown ground beef in olive oil over medium-high heat for 5 minutes.
- Add onion, garlic, and bell pepper; cook until softened.
- Season with salt, cumin, paprika, and pepper.
- Stir in diced tomatoes and simmer 15 minutes until thickened.
- Spread 2/3 of hash browns in baking dish.
- Layer beef mixture over hash browns.
- Sprinkle 2 cups cheddar cheese over beef.
- Top with remaining hash browns and season lightly.
- Bake uncovered 45 minutes.
- Top with remaining cheese and bake 15 minutes more until melted and crispy.
- Cool slightly, garnish with green onions, and serve.
Notes
- Do not thaw hash browns before using.
- Simmer beef mixture until excess moisture evaporates.
- Add taco seasoning for a Tex-Mex variation.
- Store leftovers in refrigerator up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg