What You’ll Need
- Ground beef. Press 1½ pounds of raw ground beef into a flat, even layer across the bottom of the baking dish.
- Russet potatoes. Slice four medium potatoes thinly and evenly so they become tender at the same rate.
- Onion. Layer one large sliced onion over the potatoes so it softens as the casserole bakes.
- Kidney beans. Drain one 15-ounce can and scatter the beans over the onion.
- Condensed tomato soup. Spoon it straight from the can over the beans and spread it as evenly as you can.
How to Tell When Shipwreck Casserole Is Done
A fork should slide easily through the potato layer, and the casserole should reach 165°F (74°C) in the center. When checking the temperature, reach into the beef layer without touching the bottom of the dish. Let the casserole rest for 10 minutes before serving so the layers hold together when scooped.
Oven-Baked 5-Ingredient Shipwreck Casserole Recipe Card
A layered beef and potato casserole with sliced onion, kidney beans, and a bubbly tomato topping.
- Prep time — About 15 minutes
- Bake time — 1 hour 35 minutes to 1 hour 45 minutes
- Rest time — 10 minutes
- Servings — 6
Ingredients
- 1½ pounds raw ground beef
- 4 medium russet potatoes, thinly sliced
- 1 large onion, sliced
- 1 can (15 ounces) kidney beans, drained
- 1 can (10.75 ounces) condensed tomato soup, undiluted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
- Press the raw ground beef into an even layer across the bottom of the dish.
- Layer the potatoes over the beef, followed by the sliced onion and drained kidney beans.
- Spoon the condensed tomato soup over the beans and spread it evenly across the top.
- Cover the dish tightly with foil and bake for 1 hour and 15 minutes.
- Remove the foil and bake for another 20 to 30 minutes, until the potatoes are fork-tender, the top is browned and bubbling, and the center reaches 165°F (74°C).
- Let rest for 10 minutes before dividing into six portions and serving warm.