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Shipwreck Casserole

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!
Prep Time15 minutes
Cook Time45 minutes
Servings - 4 servings

Ingredients 

  • 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

Instructions

  • 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.