This Hearty Baked Shipwreck Casserole is a cozy, one-dish meal that feeds a family and fills the kitchen with savory aroma. Ground beef, tender diced potatoes, juicy tomatoes and sweet corn bake together with creamy mushroom soup for a comforting blend of textures and flavors. The top can be finished with melted cheese for a golden, bubbling crust. If you like simple, filling casseroles, you might also enjoy a similar crowd-pleaser like this baked potato chicken broccoli casserole for another weeknight option.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 390 kcal
- Protein: 21 g
- Carbohydrates: 22 g
- Fat: 23 g
- Fiber: 2.5 g
- Sugar: 3.5 g
- Sodium: 330 mg
Why Make This Hearty Baked Shipwreck Casserole
This casserole is simple, forgiving, and satisfying. It blends savory browned beef with soft, creamy potatoes and pops of sweet corn. The cream of mushroom soup gives a silky sauce that keeps the dish moist while baking. It’s a great option for busy weeknights, potlucks, or when you want a warm, filling dinner with minimal fuss. The smell is savory and homey; the texture pairs tender potato chunks with rich meat and, if you add cheese, a bubbly, golden top.
How to Make Hearty Baked Shipwreck Casserole
You will brown the beef and onion, mix everything into a creamy filling, then bake until the potatoes are tender. The method is straightforward and works well with small swaps like turkey for beef or a can of cream of chicken instead of mushroom. Prep the potatoes evenly so they cook through. If you like a crust, finish with cheese and uncover for the last 10 minutes.
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cups potatoes, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup corn, frozen or canned
- 1 can (10.5 ounces) cream of mushroom soup
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Chop the onion and dice the potatoes into even, bite-sized pieces so they cook evenly.
Step 2: Sautéing
In a skillet over medium-high heat, brown the ground beef with the chopped onion until the beef is fully cooked and the onion is soft. Break the meat into small pieces as it cooks. Drain any excess fat to keep the casserole from becoming greasy.
Step 3: Mixing
In a large mixing bowl, combine the cooked beef and onion with the diced potatoes, diced tomatoes (with their juices), corn, cream of mushroom soup, garlic powder, and salt and pepper to taste. Stir until everything is evenly coated and the potatoes are well distributed.
Step 4: Baking
Transfer the mixture into the greased 9×13 inch baking dish. Cover tightly with foil and bake for 1 hour, or until the potatoes are tender when pierced with a fork. If using cheese, remove the foil for the last 10 minutes, sprinkle the shredded cheese evenly over the casserole, and bake until the cheese is melted and bubbly. Allow the casserole to cool slightly before serving.
How to Serve Hearty Baked Shipwreck Casserole
Serve warm straight from the baking dish. This casserole pairs well with a crisp green salad or steamed vegetables to add brightness and crunch. Spoon onto plates and garnish with chopped parsley or a sprinkle of paprika for color. For a heartier meal, offer warm dinner rolls or crusty bread to soak up the sauce.
How to Store Hearty Baked Shipwreck Casserole
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) covered with foil until heated through, or microwave individual portions.
- Freezer: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Reheat in a 350°F oven until hot in the center, about 25–35 minutes from chilled.
Expert Tips for Perfect Hearty Baked Shipwreck Casserole
- Cut potatoes uniformly so they finish cooking at the same time. Smaller dice will cook faster.
- Brown the beef well to develop flavor. A little caramelization adds depth to the casserole sauce.
- Drain excess grease after browning the meat to avoid a watery casserole.
- If you worry the potatoes won’t cook through, parboil them for 5 minutes before adding to the mix.
- Taste and season before baking; canned soup and tomatoes can add salt, so adjust seasoning at the end of mixing.
- For a crisp top, switch the oven to broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
Delicious Variations
- Turkey Shipwreck: Swap ground turkey for beef and use low-sodium soup for a lighter version.
- Cheesy Veggie Boost: Stir in chopped bell peppers and mushrooms when mixing, and use a mix of cheddar and Monterey Jack.
- Spicy Kick: Add 1 diced jalapeño or 1/2 teaspoon cayenne pepper for heat.
- Low-Carb: Replace potatoes with diced cauliflower for fewer carbs.
- Cream Swap: Use cream of chicken or celery soup instead of mushroom for a different flavor profile.
All variations keep the basic method the same for easy swaps.
Frequently Asked Questions
-
Can I use frozen potatoes instead of fresh?
Yes. Use frozen diced potatoes and add a few extra minutes to the covered bake time if needed. Make sure they are not soggy before mixing. -
Do I have to drain the canned tomatoes?
No. The juices add flavor and help create the sauce. If you prefer a thicker casserole, drain half the juices or simmer the mixture briefly before baking. -
Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time since it will be cold from the fridge. -
Is there a way to make this vegetarian?
Replace ground beef with cooked lentils or a plant-based ground, and use vegetarian cream soup. Check labels for added sodium. -
How do I prevent a soggy bottom?
Drain excess fat, avoid over-wet canned ingredients, and make sure the baking dish is well-greased but not soaking wet. If needed, spoon off excess liquid before adding cheese. -
Can I reduce sodium easily?
Use low-sodium diced tomatoes and a low-sodium condensed soup. Skip added salt until after mixing and tasting. -
What if the potatoes are still hard after 1 hour?
Cover and bake another 10–15 minutes, or remove foil and tent the dish for a little longer. Parboiling potatoes next time helps prevent this.
Conclusion
This Hearty Baked Shipwreck Casserole is an easy, comforting meal that delivers warm flavors, satisfying textures, and simple pantry-friendly ingredients. It reheats well and adapts easily to substitutions, making it a great candidate for meal prep or weeknight dinners. For another take on a filling baked casserole with potatoes and hearty add-ins, try the detailed recipe and variations on the Shipwreck Casserole {EASY + HEARTY} recipe on Gonna Want Seconds. Enjoy baking — and don’t be afraid to make this recipe your own.
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Hearty Baked Shipwreck Casserole
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy, one-dish meal featuring ground beef, tender potatoes, tomatoes, and corn, baked with creamy mushroom soup.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cups potatoes, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup corn, frozen or canned
- 1 can (10.5 ounces) cream of mushroom soup
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Chop the onion and dice the potatoes into even, bite-sized pieces.
- In a skillet over medium-high heat, brown the ground beef with the chopped onion until fully cooked. Drain excess fat.
- In a large mixing bowl, combine the cooked beef and onion with the diced potatoes, tomatoes (with juices), corn, cream of mushroom soup, garlic powder, and seasoning. Stir until evenly coated.
- Transfer the mixture into the baking dish. Cover with foil and bake for 1 hour until the potatoes are tender. If using cheese, remove the foil for the last 10 minutes to melt the cheese.
Notes
Cuts potatoes uniformly to ensure even cooking. If desired, parboil potatoes for 5 minutes before mixing.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3.5g
- Sodium: 330mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2.5g
- Protein: 21g
- Cholesterol: 80mg
