Shipwreck Casserole (Slow Cooker or Oven)
A beloved retro comfort food! This hearty, layered casserole features tender potatoes, onions, carrots, savory ground beef, and rice, all baked in a rich and creamy tomato soup sauce. Easy to make in the oven or let your slow cooker do the work.
Equipment
- For Oven Method: 9x13 inch baking dish, aluminum foil
- For Slow Cooker Method: 6 quart or larger slow cooker/Crockpot, aluminum foil
Ingredients
- 2 large white onions sliced
- 4 medium potatoes such as Yukon Gold or Russet, sliced into ¼ inch rounds
- 1½ pounds lean ground beef uncooked
- ½ to ¾ teaspoon seasoning salt like Lawry's
- ½ cup uncooked white rice long grain or jasmine
- 2 cups carrots peeled and sliced into rounds
- 1 10.75 ounce can condensed tomato soup (roasted red pepper flavor is delicious!)
- 1½ cups water
Instructions
Oven Method:
- Preheat: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish well with non stick spray.
- Layer Vegetables: Spread the sliced onions evenly in the bottom of the prepared dish. Layer the sliced potatoes over the onions, followed by the sliced carrots.
- Season Beef: In a small bowl, gently mix the ground beef with the seasoning salt until just combined.
- Add Beef and Rice: Crumble or spread the seasoned ground beef evenly over the vegetables. Sprinkle the uncooked rice over the beef layer.
- Make Sauce: In a separate bowl or measuring cup, whisk together the can of tomato soup and the water until smooth.
- Pour and Cover: Pour the soup mixture evenly over the entire casserole. Cover the dish tightly with aluminum foil.
- Bake: Bake for 2 hours, or until the vegetables are tender and the rice is cooked through.
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. Scoop into bowls and enjoy.
Slow Cooker Method:
- Prep Slow Cooker: Generously grease the inside of your slow cooker with non stick spray.
- Layer Vegetables: Place the sliced onions in an even layer at the bottom. Add the sliced potatoes (they can be cut slightly thicker for all day cooking), followed by the sliced carrots.
- Season Beef: In a small bowl, gently mix the ground beef with the seasoning salt.
- Add Beef and Rice: Spread the seasoned ground beef evenly over the vegetables. Sprinkle the uncooked rice over the beef.
- Make Sauce: In a separate bowl, whisk together the tomato soup and water.
- Pour and Seal: Pour the soup mixture evenly over the casserole. Important: Cover the top of the slow cooker insert with a piece of aluminum foil, then place the lid on top. This creates a tight seal to help the rice cook.
- Slow Cook: Cook on LOW for 6-8 hours, until the vegetables are tender and the rice is fully cooked.
- Serve: Gently stir the casserole before serving. Scoop into bowls.
Notes
- Rice Cooking Tip: If you've had issues with rice not cooking in the past, you can place the rice layer under the ground beef instead of on top.
- Soup Flavor: Feel free to use your favorite condensed tomato soup. Roasted red pepper, tomato basil, or even cream of mushroom soup would be delicious variations.
- Make Ahead: Assemble the casserole completely (without the liquid) up to 24 hours in advance and refrigerate. Add the soup and water mixture just before cooking. You may need to add extra time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely, then freeze in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.