Shipwreck Casserole Recipe

Not to reveal my age too much, but I grew up solidly in the casserole generation. Some sort of casserole was on the menu every single week, and they involved some sort of starch, protein, and canned soups. You get the idea. 

This classic shipwreck casserole is straight from that lineage. While I wanted to keep the flavors and spirit of this casserole intact with ground beef, potatoes, and tomatoes, I updated it a bit with fresh vegetables, spices, and no gloopy canned soups. Plus, there’s a fun potato hack that makes the recipe quicker and easier to make! 

The Legend of Shipwreck Casserole

There’s no record of where this casserole started, but the legend goes that after a shipwreck, the passengers salvaged what they could and tossed everything together for dinner. A bit far-fetched, but a nice story. 

There are many versions of this dish online with a wide variety of ingredients used. The oldest version I could find is on an old Reddit thread that includes a vintage recipe card. While I appreciate the simplicity of that version, it looks a bit bland to my eye, so I was excited to jazz it up a bit while keeping the assembly of the casserole simple.

A Time-Saving Upgrade

Almost every version of shipwreck casserole I’ve seen includes some sort of potato, most often lots of raw potatoes that are peeled and sliced very thinly. In my recipe, frozen hash browns make it quicker and easier. Plus, the hash browns get incredibly crispy on the bottom and top of the casserole. 

Recipe Variations

There are dozens and dozens of versions of this casserole. Here are some substitutions and ideas so you can change it up to your liking.

• Creamy soup: If you want the casserole to be creamier, you could add a can of cream of mushroom soup or cream of tomato soup to the filling.
• Turn it Tex-Mex: I noticed many of the ingredients in this casserole would fit nicely in the Tex-Mex food world. You could sub the spices with a taco seasoning and even serve the casserole with a dollop of sour cream. 
• Vegetable switch-up: Almost any vegetable could be added to this casserole. Sautéed mushrooms, corn, and chopped carrots are all great options.

Make-Ahead and Storage Instructions

This casserole could be made entirely in advance and baked right before serving or you can bake it completely and then reheat it in a 350°F oven. If you are planning on making it in advance, don’t add the cheese topping until you reheat it. 

This casserole stores beautifully, which is great because the recipe makes a lot. You can store it in the fridge for up to 5 days and reheat servings either in the microwave or in a 350°F oven until warmed through. The oven will help keep the potatoes crispy.

Alternatively, you can freeze the baked casserole. Once it is cooled completely, cut it into individual servings and wrap it tightly in plastic wrap. Store the individual servings in a freezer-safe bag for up to 3 months. 

Ground Beef Casserole Recipes