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There wasn't much to go on with this Ship Wreck Casserole recipe, just a few lines in my grandma's 1940 cookbook. Here's how I made it, and yes - the end result was delicious!
Servings - 4 servings
- 2 small yellow onions sliced
- 4 medium baking potatoes scrubbed and sliced
- 16 oz can tomato paste
- 1 8 oz can tomato sauce
- 2 celery stalks chopped
- 1 tsp garlic salt
- Few dashes pepper
- 2 cups cooked rice
- 3/4 lb. ground beef browned
- 1 15 oz can red kidney beans drained
- 1 cup shredded cheese
Place the sliced onions into a 9x13 baking dish. Top with potato slices.
In a mixing bowl, stir together the tomato sauce and the tomato paste plus 1 paste cans worth of water. Pour half of the tomato sauce over the potatoes and onions.
Sprinkle the chopped celery over the top. Season with garlic salt and some pepper.
Spread the cooked rice over the top of the celery and seasonings.
Combine the browned ground beef and red kidney beans in a mixing bowl, then top with the remainder of the tomato sauce. Spread the sauce over the entire dish with a pastry brush. Top with shredded cheese. Cover tightly with foil.
Bake at 350 for 40-45 minutes, or until potatoes are done.
Serve as is, or with side of corn or green beans.