Introduction

Shipwreck Casserole is a hearty and comforting one-dish meal perfect for busy weeknights. This cheesy pasta bake combines ground beef, vegetables, and elbow macaroni in a rich, flavorful sauce. Easy to prepare and satisfying to eat, it’s a family favorite that’s ready in under an hour.

Shipwreck Casserole Recipe - Recipe Image

Ingredients

1 pound lean ground beef
1 cup diced onion (about 1 small onion)
1 tablespoon minced garlic (about 3 cloves)
2 cups uncooked elbow macaroni noodles
1 (10-ounce) can diced tomatoes
1 cup milk
1 tablespoon salted butter
1 cup frozen peas
1 cup frozen corn
3 ½ cups shredded cheddar cheese (divided)
Salt (to taste)
Pepper (to taste)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
Step 2: In a large skillet over medium heat, cook the ground beef until fully browned, about 5 to 7 minutes, breaking it up as it cooks.
Step 3: Add the diced onion and minced garlic to the skillet and cook for an additional minute until fragrant.
Step 4: Stir in the uncooked elbow macaroni, diced tomatoes, milk, and butter. Mix well.
Step 5: Add the frozen peas and corn, then bring the mixture to a gentle simmer.
Step 6: Once simmering, gradually stir in 1 ½ cups of shredded cheddar cheese. Season with salt and pepper to taste.
Step 7: Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly on top.
Step 8: Cover with foil and bake for 30 to 35 minutes, until the cheese is melted and bubbling.
Step 9: Let the casserole sit for 5 minutes before serving to allow it to set.

Tips & Variations

For extra flavor, try adding 1 teaspoon smoked paprika or chili powder to the beef while browning.
Swap out frozen peas and corn for any other frozen vegetables you prefer, like green beans or mixed peppers.
Use sharp cheddar for a bolder taste or Monterey Jack for a milder, creamier option.
To make it lighter, substitute half the ground beef with ground turkey or chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover with foil and bake at 350 degrees Fahrenheit for 15-20 minutes until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Shipwreck Casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it before baking. When ready, bake covered at 400 degrees Fahrenheit for 40-50 minutes, adding extra time if baking from cold.

Can I freeze this casserole?

Shipwreck Casserole freezes well. Cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Shipwreck Casserole Recipe

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★★★★★

4.4 from 55 reviews

Shipwreck Casserole is a hearty, comforting one-dish meal featuring ground beef, tender elbow macaroni, mixed vegetables, and a rich cheesy sauce all baked to bubbly perfection. This easy-to-make casserole combines simple ingredients like diced tomatoes, milk, peas, corn, and sharp cheddar cheese for a satisfying dinner that’s perfect for busy weeknights.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Meat and Vegetables

1 pound lean ground beef
1 cup diced onion (about 1 small onion)
1 tablespoon minced garlic (about 3 cloves)
1 cup frozen peas
1 cup frozen corn

Pasta and Dairy

2 cups uncooked elbow macaroni noodles
1 (10-ounce) can diced tomatoes
1 cup milk
1 tablespoon salted butter
3 ½ cups shredded cheddar cheese (divided)

Seasonings

Salt (to taste)
Pepper (to taste)

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prepare for baking the casserole later.
Brown Ground Beef: In a large skillet over medium heat, cook 1 pound of lean ground beef until fully browned, about 5 to 7 minutes, breaking it apart as it cooks for even browning.
Sauté Onion and Garlic: Add 1 cup diced onion and 1 tablespoon minced garlic to the skillet with the browned beef and cook together for about 1 minute until fragrant and softened.
Add Pasta and Liquids: Stir in 2 cups uncooked elbow macaroni noodles, 1 (10-ounce) can diced tomatoes, 1 cup milk, and 1 tablespoon salted butter into the skillet. Mix everything together thoroughly.
Incorporate Frozen Veggies & Simmer: Add 1 cup frozen peas and 1 cup frozen corn. Bring the entire mixture to a gentle simmer, allowing the pasta to soften and flavors to meld.
Season and Add Cheese: Gradually stir in 1 ½ cups of shredded cheddar cheese, reserving the rest for topping. Season with salt and pepper according to your taste preference.
Transfer and Bake: Pour the mixture into the prepared baking dish. Sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top. Cover the dish with foil and bake for 30-35 minutes, until the cheese is melted and bubbly.
Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving, allowing it to set for easier slicing and enhanced flavors.

Notes

You can substitute ground turkey or chicken for a leaner protein option.
For a creamier texture, use whole milk or add a splash of heavy cream.
Feel free to add other vegetables like bell peppers or mushrooms to boost nutrition and flavor.
Covering the casserole with foil while baking keeps the moisture in, preventing the dish from drying out.
Letting the casserole rest before serving helps it firm up and makes portioning easier.

Keywords: Shipwreck casserole, ground beef casserole, cheesy beef pasta bake, easy weeknight dinner, comfort food casserole