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Shipwreck

A simple, filling casserole layered with seasoned beef, potatoes, chili beans, tomato soup, and melted Velveeta.

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Shipwreck casserole baked in a glass dish with melted cheese on top
Prep 15 min
Cook 45 min
Oven 350 F
Good for Family dinner

My Personal Notes

This is one of our family's favorite recipes. It's simple to fix, filling, and tastes great! There are also variations you can do with this recipe such as adding more potatoes, changing the seasoning to taco seasoning, or adding your favorite cheese.

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Shipwreck

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Serves 6 to 8 Oven: 350 F 8x13 dish

Ingredients

  • 1 pound ground beef
  • 1 packet chili seasoning
  • 1 small to medium onion, chopped
  • 2 cans chili beans, not drained
  • 2 cans sliced potatoes, drained
  • 2 cans tomato soup
  • Several slices Velveeta, enough to cover the dish
  • Salt and pepper, to taste

Recipe

  1. Heat the oven to 350 F.
  2. Brown the ground beef and onion together. Season with salt and pepper to taste.
  3. Drain the mixture.
  4. Add the chili seasoning with 1/4 cup water and mix well.
  5. Cook until fully mixed.
  6. Place the beef mixture in the bottom of an 8x13 oven-safe dish.
  7. Place the drained potatoes on top of the beef and spread evenly.
  8. Place the beans on top of the potatoes and spread evenly.
  9. Place the tomato soup on top of the beans and spread evenly.
  10. Place slices of Velveeta cheese over the entire dish.
  11. Bake for 45 minutes, or until the cheese is melted and the mixture is bubbling.

Variation

Alternate method with fresh potatoes

You can replace the canned potatoes with real thin-sliced potatoes. This tastes better, but takes longer to prepare and cook.

Keep the layers the same except for the Velveeta cheese and tomato soup. Switch those two layers so the tomato soup is on top. This keeps the cheese from burning.

Cook at 350 F for 1 hour and 15 minutes. Check the potatoes to make sure they are fork tender and fully cooked. Once the potatoes are done, the dish is ready to serve.

Reader notes

Comments and ratings

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