Shipwreck Casserole
Course: MainCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
1
hour15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 lb ground beef
3 large carrots, sliced
1 yellow onion, sliced
Quarter of green cabbage, chopped
1 green bell pepper, diced
4 cups shredded frozen hash browns
3/4 cup instant minute rice
15 oz can tomato sauce
2 1/2 cups water
14.5 oz can diced tomatoes
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 tsp paprika
1 cup shredded cheddar cheese
Directions
- Preheat oven to 350 degrees
- To a large pan on the stove of medium heat, add in the ground beef, break the ground beef up and cook it through. Once it’s cooked through add it into a large bowl along with the chopped up vegetables, hashbrowns, instant rice, tomato sauce, water, diced tomatoes, seasonings, and 1/2 cup of the cheese. Stir well
- Spray a 9×13 baking dish with nonstick spray add the casserole in and spread it out, cover tightly with aluminum foil and bake for 60 minutes.
- Remove the foil. Sprinkle the remaining cheese over the top and bake it for an additional 15 minutes.
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Made tonight for myself, 1 and 3 year old! Didn’t put the carrots because they get picked out of dishes a lot 🙂 But it’s ready in 10 minutes and I can tell it’s gonna be good!
Do you thaw the hashbrowns or just add them frozen?
I added frozen hashbrowns &/or potatoes O’Brien