This vintage Amish recipe for shipwreck casserole is from Mrs. Martha Hoover on page 124 of the Weavertown School Family Cooking: A Collection of Amish and Mennonite Recipes.
If you’re looking for a hearty and flavorful casserole that’s sure to satisfy your family and friends, then the Amish Shipwreck Casserole Recipe is the perfect choice. This delicious and comforting dish is inspired by the Amish cooking tradition and features layers of ground beef, potatoes, vegetables, and cheese, all baked to golden perfection. Whether you’re looking for a tasty weeknight dinner or a dish to serve at your next potluck, this recipe is a sure crowd-pleaser that will leave everyone asking for seconds!
Ingredients
- 2 onions, sliced
- 2 medium potatoes, sliced
- 1 pound ground beef, uncooked
- 1/2 cup uncooked white rice
- 1 cup celery, diced
- 1 cup carrots, chopped
- 1 can (10 ounces) condensed tomato soup (plus a can filled with water)
- paprika
- 2 1/2 cups shredded cheddar cheese
Directions
- Layer the onion slices in a buttered 13×9-inch casserole dish.
- Add the sliced potatoes.
- Spread the uncooked ground beef over the potatoes.
- Layer with uncooked rice and top with a layer of chopped celery and carrots.
- As each layer is added, season with salt and pepper and paprika.
- Combine the soup with an equal amount of water. Pour the mixture over the top.
- Cover and bake at 350 degrees for 90 minutes.
- After 90 minutes, uncover and top with the cheese.
- Cover and continue to back to 30 more minutes.
- Uncover the casserole and bake about 5 more minutes or until the cheese begins to brown.
