This ground beef casserole or commonly called Shipwreck Casserole is a comfort food meal that always gets rave reviews. This easy version is made with ground beef, rice, potatoes and lots of veggies, baked together in the most delicious tomato sauce.
Ground Beef and Potato Shipwreck Casserole
Finding tons of easy casserole recipes you can rely on for dinner is the secret to surviving a busy work week. This specific dish is a nostalgic powerhouse that combines the creamy texture of a beef and potato casserole with mushroom soup with the filling heartiness of a ground beef and rice casserole. It’s the kind of “set it and forget it” meal that fills the house with a delicious aroma and requires very little cleanup.
If you need a total “win” in a single pan, this ground beef rice and potato casserole is about to be your new best friend. It’s got everything you need—protein, starch, and a cozy, savory sauce—all tucked into one dish. Whether you’re trying to feed picky kids or need a crowd-pleaser for a potluck, this recipe uses basic pantry staples to pull off a satisfying dinner that (honestly) tastes even better as leftovers the next day.
Why is it called Shipwreck Casserole?
Let’s be real: Shipwreck Casserole isn’t winning any beauty pageants. It’s an old-fashioned, “ugly-delicious” classic loaded with ground beef, rice, and veggies—the exact kind of hearty comfort food your grandma used to pull out of the oven.
It gets its name because, well, it looks like a total catastrophe on the plate. It’s a messy conglomeration of ingredients thrown together with zero rhyme or reason. Once you spoon it out, the layers fall apart and it basically looks like a delicious shipwreck. But don’t let the “catastrophe” look fool you! This casserole is the best kind of disaster—pure, savory comfort that hits the spot every single time. It might look like a wreck, but it tastes like a dream!
Ingredient Tips & Expertise
To make the best beef casserole, keep these tips in mind:
- The Beef: Use lean ground beef to prevent the dish from feeling heavy. Since we aren’t using a cream-based binder, the natural juices from the beef will mingle with the sauce for a much cleaner flavor.
- The Potatoes: Use Russet or Yukon Gold potatoes. Slicing your potatoes thin and uniform is key. If the slices are too thick, they won’t soften at the same rate as the rice. To do this quickly I like to use my food processor.
- The Rice: Long-grain white rice works best here. It absorbs the tomato base beautifully without becoming mushy.
- Tomato Soup: Skip the heavy “cream of” soups. This recipe uses condensed tomato soup to deliver that classic, nostalgic comfort in a casserole. It provides the perfect light yet savory sauce that coats the beef and potatoes beautifully.
How to Make Ground Beef Casserole
Lightly coat a 9×13 baking dish with nonstick spray.
Spread your uncooked rice evenly across the bottom of the dish to create the base layer.
Layer the remaining ingredients in this specific order: chopped onion, sliced potatoes, raw ground beef, minced garlic, carrots, and celery. For the best flavor, lightly season each individual layer with salt and pepper as you go.
Pour the water, condensed tomato soup, and diced tomatoes over the top. The liquid will naturally work its way down to the rice and potatoes during the long bake.
Cover the dish tightly with aluminum foil to trap the steam. Bake for 2 hours, or until the ground beef is browned through and the rice and vegetables are perfectly tender.
Remove from the oven, give it a quick rest to let the sauce set, and enjoy!
Storing, Reheating, and Make-Ahead Tips
- Making in Advance: You can assemble this casserole (minus the liquid) a day in advance. When you’re ready to bake, add the soup and water mixture and pop it in the oven.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: This casserole freezes beautifully. Wrap the unbaked dish tightly in plastic wrap and foil; it will stay fresh for up to 3 months. Thaw in the fridge overnight before baking.
- Reheating: To keep the beef moist, reheat portions in the microwave with a splash of water or milk. If reheating the whole dish, cover it with foil and bake at 325 degrees F until warmed through.
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Ground Beef Shipwreck Casserole with Tomato Soup
PrintIngredients
- 1/2 cup uncooked rice
- 1 medium onion finely diced
- 2 medium potatoes peeled and sliced
- 1 pound ground beef uncooked
- 2 cloves garlic minced
- 1 cup carrots diced
- 1/2 cup celery chopped
- 1 cup boiling water
- 1 (10 ounce can) tomato soup
- 1 (14.5 ounce can) diced tomatoes don't drain them
- salt and pepper for seasoning
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9×13 baking dish with nonstick spray. Add rice to the bottom of the baking dish.
- Layer ingredients in this order in the baking dish: onion, potatoes, ground beef, garlic, carrots, celery, water, tomato soup, diced tomatoes. Sprinkle salt and pepper on each layer.
- Cover with aluminum foil and bake for 2 hours, or until ground beef and rice are fully cooked. Serve and enjoy!
Rand L says
I grew up with as a kid. I have 9 siblings,had to make a dollars stretch. We are divided. About half my family loves, it,the other half,not so much! I remember everything,except the celery,and couldn’t remember if you cooked the rice in advance and to partially cooked potatoes and carrots. I know we used can tomatoes with the juice and my mom would add Bay Seasoning I think Worcestershire sauce and a little cider vinegar(may have been white) and added that to canned or crushed tomatoes. She also seasoned the ground beef(can’t remember what) but,I was so excited to see this! Thank you ,I can’t wait to make this!
Sue says
We are sailing around the world so the name is unfortunate, however, I made this the other night and my husband loved it. I am about to make a large batch to freeze for our passage across the Atlantic. Thank you!