Shipwreck Casserole * Recipe

Name: Shipwreck Casserole *
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, sliced; 2 or 3 raw potatoes, sliced; salt and pepper to taste; 1 1/2 lb. ground chuck; 1/3 c. raw rice; 2 stalks celery, chopped; 1 tsp. monosodium glutamate; 1 can (1 lb.) red kidney beans; 1 can (10 3/4 oz.) tomato soup; 1 bouillon cube dissolved in c. hot water; 1/2 tsp. Worcestershire sauce

Servings: persons

2 medium onions, sliced
2 or 3 raw potatoes, sliced
salt and pepper to taste
1 1/2 lb. ground chuck
1/3 c. raw rice
2 stalks celery, chopped
1 tsp. monosodium glutamate
1 can (1 lb.) red kidney beans
1 can (10 3/4 oz.) tomato soup
1 bouillon cube dissolved in c. hot water
1/2 tsp. Worcestershire sauce

1
Arrange onions on bottom of greased 1 1/2 quart casserole dish.
2
Place potatoes on top; sprinkle with salt and pepper. Spread ground beef, crumbled, over potatoes.
3
Season with salt and m.s.g.
4
Add uncooked rice, celery and kidney beans.
5
Mix together tomato soup, bouillon and water, and Worcestershire sauce.
6
Pour over casserole and bake, covered, at 350u00b0 about 1 1/2 hours or until potatoes and rice are cooked.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium onions, sliced, 2 or 3 raw potatoes, sliced, salt and pepper to taste, 1 1/2 lb. ground chuck, and more.

Yes, Shipwreck Casserole * falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shipwreck Casserole *

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