Shipwreck Casserole

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Here’s a blast from the past: Shipwreck Casserole. This family favorite has been around forever, and there are so many variations to this recipe. It’s cheap, easy, and filling, making it the perfect meal for families. Here’s my version of this vintage recipe, with a few tweaks to amp up the flavor a bit.

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The more I did into culinary history and vintage recipes, the more it becomes clear that we weren’t big on flavor back in the first half of the 1900s. Recipes were more about affordable and accessible ingredients, and less on layers of flavor. 

Take this Shipwreck Casserole for example. Many original recipes call for no onion, no garlic, no extra flavor. Just a few ingredients in a dish, baked in the oven. 

Well, we can do a little better than that without detracting from the simplicity of the original recipe. With a few tweaks, you can make this classic American dish for your own family, just as they did 100 years ago.

History

Shipwreck casserole first began gaining popularity during the Great Depression in the 1930s. This period required families to be resourceful with their ingredients, and the casserole’s simple, hearty combination of ground beef, potatoes, onions, and canned tomatoes made it an economical and filling meal. 

Ingredients

• Ground beef – I use lean ground beef to prevent excess grease from making the casserole watery.
• Large onion – Yellow or white; use what you have.
• Potatoes – I like Yukon Gold or red potatoes for a creamy texture; Russets can fall apart.
• Canned crushed tomatoes – Or diced tomatoes, undrained. I choose crushed for a thicker sauce.
• Long grain rice – Not instant rice; using instant can make the casserole mushy.
• Garlic salt – Adjust carefully; it can make the dish too salty if combined with other salt.
• Onion powder – Use onion powder, not onion salt, to control seasoning.
• Oregano – Just a pinch; I rub it between my fingers to release the flavor before adding.
• Celery seed – Optional; adds subtle flavor without changing texture.
• Kosher salt – I cook with kosher salt.

How To Make Shipwreck Casserole

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your oven to 400°F. Lightly coat the bottom of a 2-3 quart casserole dish with nonstick cooking spray so nothing sticks while it bakes.

Layer the sliced onion in the bottom of the casserole dish. I love using a small offset spatula to arrange the slices neatly without breaking them.

Next, add the potatoes on top of the onions and sprinkle generously with 1/2 teaspoon of kosher salt. This little seasoning boost ensures each layer is flavorful.

Crumble the raw ground beef over the potatoes in an even layer. I like using a small potato masher or meat masher to break it into small crumbles without making a mess.

Sprinkle the rice evenly over the ground beef, then spoon the tomatoes over the top. Finish with garlic salt, onion powder, oregano, and a pinch of celery seed for that classic, comforting flavor.

Bake the casserole at 400°F for about 30 minutes, or until the potatoes are tender and everything is bubbling happily.

Serve hot and enjoy a simple, hearty dish that’s full of flavor and perfect for weeknight dinners or feeding a crowd.

Chef Jenn’s Tips

• Use lean ground beef so your dish isn’t greasy. You could also use ground turkey, chicken, or even pork or sausage.
• This is a dairy-free recipe, but you could top it with some shredded cheese if you’d like a bit more flavor.
• You can easily double this recipe to feed a crowd.
• The beauty of this vintage casserole recipe is its simplicity – don’t overcomplicate it with extra flavors or ingredients.

Make It A Meal

Pair this Shipwreck Casserole with a simple green salad and a side of crusty bread for a complete meal. The hearty nature of the casserole is balanced perfectly with the freshness of the salad and the crispness of the bread.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole in individual portions. Just be sure to cool it completely before freezing. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it in the oven until warmed through.