Shipwreck Casserole

A vintage ground beef casserole with layers of hamburger, potato, kidney beans, and tomato soup. Plus bacon, cheese, and a buttery Corn Flake topping!

Course Dinner

Cuisine American

Keyword ground beef casserole, layered hamburger potato casserole, shipwreck casserole

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings people

Calories 528kcal

Author Blair Lonergan

Ingredients

1 ½ lbs. ground beef
1 small onion, diced (about 1 cup total)
2 cloves garlic, minced (about 2 teaspoons)
1 teaspoon chili powder
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon dried oregano
¼ teaspoon ground cumin
Pinch of cayenne pepper
1 ½ lbs. (about 3 medium) russet potatoes, peeled and thinly sliced (less than ¼-inch thick)
1 (16 ounce) can kidney beans, drained and rinsed
4 slices bacon, cooked and crumbled
2 (10.75 ounce) cans condensed tomato soup, not diluted
1 cup grated sharp cheddar cheese
1 cup crushed Corn Flakes cereal mixed with 1 tablespoon melted salted butter

Instructions

Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, cook the beef, onion and garlic until the beef is no longer pink; drain. Stir in the chili powder, salt, oregano, cumin, and cayenne.
In the prepared baking dish, layer half of the potatoes to cover the bottom of the pan (overlapping some is fine). Season the potatoes with a little bit of salt and pepper. Top with half of the beef mixture, half of the beans, and half of the bacon. Pour one can of soup over top. Repeat the layers once more, starting with the potatoes (seasoned with salt and pepper), then beef, beans, bacon, and soup.
Cover the dish with foil and bake for 1 hour. Remove the foil, sprinkle the cheese and buttered Corn Flakes on top, and return the dish to the oven, uncovered, for about 10 to 15 more minutes, or until the filling is hot, the cheese melts, and the potatoes are tender. Garnish with fresh parsley just before serving.

Notes

Slow Cooker Instructions: Brown the beef, onion, and garlic in a large skillet. Drain off the fat, and stir in the seasoning. Layer the ingredients in the Crock Pot as instructed in the recipe above. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the potatoes are tender. Sprinkle the cheese on top and continue cooking just until the cheese melts. Sprinkle with crushed chips, crackers, or Corn Flakes, if desired (the topping won't get browned and crispy in the slow cooker, so you might prefer to omit this ingredient).

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