Description
Shipwreck casserole is a comforting, hearty layered dish featuring ground beef, tender elbow macaroni, mixed vegetables, and melted cheddar cheese, all baked in a rich tomato and milk sauce. This easy one-dish meal is perfect for a family dinner or meal prepping.
Ingredients
Units
Scale
Meat and Dairy
- 1 pound lean ground beef
- 1 cup milk
- 1 tablespoon salted butter
- 3 1/2 cups shredded cheddar cheese, divided
Vegetables
- 1 cup diced onion (about 1 small onion)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (10-ounce) can diced tomatoes
Dry Ingredients
- 2 cups uncooked elbow macaroni noodles
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Oven and Dish: Preheat the oven to 400 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Beef and Aromatics: In a large skillet over medium heat, add 1 pound lean ground beef. Cook for 5 to 7 minutes, breaking it apart until fully browned. Stir in 1 cup diced onion and 1 tablespoon minced garlic, cooking for an additional minute until fragrant.
- Add Pasta and Liquids: To the skillet, add 2 cups uncooked elbow macaroni noodles, 1 (10-ounce) can diced tomatoes, 1 cup milk, and 1 tablespoon salted butter. Stir everything together to combine well.
- Incorporate Vegetables and Simmer: Add 1 cup frozen peas and 1 cup frozen corn to the mixture. Bring the skillet to a gentle simmer, allowing the pasta to start softening and flavors to meld.
- Add Cheese and Season: Gradually stir in 1 ½ cups of the shredded cheddar cheese. Reserve the remaining cheese for topping. Season with salt and pepper according to your taste preferences.
- Assemble and Bake: Transfer the entire mixture into the prepared baking dish. Evenly sprinkle the remaining shredded cheddar cheese over the top. Cover the dish with foil to keep moisture in.
- Bake and Rest: Bake in the preheated oven for 30 to 35 minutes, until the casserole is bubbly and the cheese on top is melted. After baking, let it sit for 5 minutes before serving to allow it to set.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, place the fully cooked casserole in a freezer-safe container; it will keep for up to 3 months.
- Reheat refrigerated leftovers in the microwave using 30-second increments until heated through.
- For frozen casserole, thaw overnight in the refrigerator and bake at 375 degrees Fahrenheit for 30 to 40 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred; adjust cooking times accordingly.
- Use low-fat milk and reduced-fat cheese for a lighter version.
- If you want extra flavor, add a pinch of dried Italian herbs or a splash of Worcestershire sauce when cooking the beef.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
