This hearty baked Shipwreck Casserole is a cozy, one-dish meal that blends savory ground beef, tender elbow macaroni, beans, corn, and diced tomatoes. It bakes into a saucy, comforting casserole with a golden top when you add cheese. The dish smells like warm tomatoes and garlic as it cooks, and each spoonful has a mix of meaty richness, soft pasta, and a slight sweetness from the corn.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 360 kcal
- Protein: 23 g
- Carbohydrates: 32 g
- Fat: 18 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 650 mg
Why Make This Hearty Baked Shipwreck Casserole
This casserole is quick, filling, and forgiving. It uses pantry cans and simple staples. The flavors are familiar and family-friendly: savory beef, mild spices, and a tomato base that keeps the casserole moist. It’s great for weeknights, potlucks, or when you want a warm, easy dinner that stretches to feed a crowd.
How to Make Hearty Baked Shipwreck Casserole
Follow a few simple steps: brown the beef, mix the ingredients, bake covered to let the pasta cook in the sauce, then finish with cheese for a bubbly top. The casserole comes out saucy with tender pasta and a homey texture.
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 cup uncooked elbow macaroni
- 2 cups beef broth
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
Step 1: Preparation
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish or similar. Chop the onion so it is ready to sauté.
Step 2: Mixing
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain any excess fat. In a large mixing bowl, combine the cooked beef and onion with the drained kidney beans, drained corn, diced tomatoes (with juices), uncooked elbow macaroni, beef broth, garlic powder, chili powder, and salt and pepper. Stir until the ingredients are evenly mixed.
Step 3: Cooking
Pour the mixture into the greased casserole dish and spread it evenly. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This step allows the pasta to cook in the sauce and absorb flavor.
Step 4: Finishing
Remove the foil. If using cheese, sprinkle the shredded cheese evenly over the top. Return the casserole to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly and the pasta is tender. Let the casserole rest for a few minutes before serving so it sets slightly.
How to Serve Hearty Baked Shipwreck Casserole
Serve warm, straight from the dish. Spoon onto plates and add a simple green salad or steamed veggies for color and crunch. Top with a dollop of sour cream, chopped green onions, or a squeeze of lime for brightness. This casserole pairs well with crusty bread or cornbread.
How to Store Hearty Baked Shipwreck Casserole
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat portions in the microwave until hot, stirring halfway. To reheat the whole dish, cover with foil and bake at 350°F (175°C) until warmed through, about 20–30 minutes.
Expert Tips for Perfect Hearty Baked Shipwreck Casserole
- Use lean ground beef (85–90%) to reduce excess grease. Drain well after browning.
- Don’t over-salt early. Canned ingredients can add sodium. Taste before adding more salt.
- Stirring the mixture thoroughly ensures the uncooked pasta spreads and cooks evenly.
- If your pasta tends to cook fast, check it at 25 minutes; bake time can vary by oven and pasta brand.
- For a creamier texture, stir in ½ cup sour cream or cream cheese before baking.
- Let the dish rest 5–10 minutes after baking; it firms up and is easier to serve.
Delicious Variations
- Vegetarian: Replace beef with 2 cups cooked lentils or crumbled firm tofu. Use vegetable broth.
- Cheesy Taco: Add 1 tbsp taco seasoning, replace chili powder, and top with pepper jack cheese.
- Salsa and Pepper: Swap diced tomatoes for salsa and add a diced bell pepper and jalapeño for heat.
- Chicken Version: Use 2 cups cooked shredded chicken and chicken broth instead of beef.
- Tex-Mex Twist: Stir in a can of green chilies and use cumin instead of chili powder for a different flavor profile.
Frequently Asked Questions
-
Q: Can I use pre-cooked pasta instead of uncooked elbow macaroni?
A: Yes. If you use cooked pasta, reduce the beef broth slightly (about ½ cup less) and shorten baking time. Add cooked pasta near the end to avoid a mushy texture. -
Q: Is it okay to skip the cheese?
A: Absolutely. The casserole is flavorful without cheese. Cheese adds richness and a bubbly top, but it’s optional. -
Q: Can I make this in advance and bake later?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake covered at 350°F (175°C) for 35–45 minutes, then finish uncovered if adding cheese. -
Q: My casserole is too watery after baking. How can I fix that?
A: Let it rest uncovered for 10 minutes to allow some liquid to absorb. Next time, use slightly less broth (try 1¾ cups) or use a pasta that absorbs more liquid. -
Q: Can I reduce the sodium from canned ingredients?
A: Yes. Choose low-sodium or no-salt-added canned beans, corn, and tomatoes. Rinse the beans well to remove extra sodium. -
Q: How can I add more vegetables?
A: Stir in diced bell peppers, zucchini, or sliced mushrooms with the onions while browning the beef. Precook denser vegetables a bit before mixing so they are tender after baking.
Conclusion
This Shipwreck Casserole is an easy, comforting meal that fills the house with warm tomato and garlic aromas. It’s flexible, so you can swap proteins, add vegetables, or make it vegetarian with a few simple swaps. For another version and extra tips from a popular food blog, see Shipwreck Casserole {EASY + HEARTY} Gonna Want Seconds. Give this recipe a try — it’s simple to make and loved by both kids and adults.
Print
Hearty Baked Shipwreck Casserole
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy one-dish meal that blends savory ground beef, tender pasta, beans, corn, and tomatoes, topped with melted cheese.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 cup uncooked elbow macaroni
- 2 cups beef broth
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- In a large skillet over medium heat, cook the ground beef and chopped onion until browned. Drain excess fat.
- In a mixing bowl, combine cooked beef, onion, kidney beans, corn, diced tomatoes, elbow macaroni, beef broth, garlic powder, chili powder, salt, and pepper. Stir to mix well.
- Pour mixture into the greased casserole dish and cover tightly with aluminum foil. Bake for 30 minutes.
- Remove foil, sprinkle cheese on top if using, and bake for an additional 10–15 minutes until cheese is melted and bubbly.
- Let rest before serving.
Notes
Can be made in advance and baked later. Use low-sodium canned ingredients to reduce sodium content.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg
