Shipwreck
This is Mike’s family recipe for Shipwreck. I like that it pretty much doesn’t have any measurements, like that teacup of macaroni.
My version is a little different. While rice is traditional, it’s tricky to get cooked to the right amount of doneness, and undercooked rice is unpleasant, so I leave it out and use more noodles instead. In this version I use egg noodles in place of the macaroni, both work, so use what you have on hand. The celery adds a little crunch, probably green or red peppers would work too.
Cheese doesn’t seem to be traditional, but to quote Mike, “no casserole has ever been harmed by the addition of cheese.”
Shipwreck
Author: Chris
Recipe type: Main Course
Cuisine: American
Serves: 6-8 servings
A traditional casserole to use up various odds and ends.
Ingredients
- 1 large onion, sliced
- 1lb ground meat, turkey works just as well as beef
- seasonings (a combination e.g., oregano, garlic powder, onion powder, smoked paprika etc)
- egg noodles
- potatoes, sliced
- celery, chopped
- 1 can kidney beans
- large can diced tomatoes (about 32oz)
- grated cheese (optional)
Instructions
- Preheat the oven to 425 degrees
- Butter a deep casserole dish, or spray with oil spray.
- Put a layer of onions in the bottom, then sprinkle with salt and pepper.
- Add a layer of egg noodles.
- Top the noodles with half the raw meat, and sprinkle with salt, pepper and other seasonings.
- Add the kidney beans on top of the meat.
- Top with a layer of sliced potatoes, season with salt and pepper.
- Add the rest of the meat in a layer, season again.
- Spread the tomatoes over the top. Cover with foil and put in the oven for 30 minutes.
- After 30 minutes, uncover. Top with cheese if you want to. Lower the temperature to 400 and back for another 10-15 minutes.
- Make sure everything is warm and cooked through.
