Creamy Shipwreck Casserole
My parents were shift-workers, my father a Fire Commander at the local Fire Hall and my mother as a Licensed Practical Nurse. There were many times my parents were passing in the wind, missing holidays and working many nights. Easy meals became a staple, especially those you could pop into the oven all in one dish, like a classic hamburger casserole, better known as Shipwreck Casserole.
Now that I have a family of my own, casseroles are a favourite when I’m feeling the need for a comfort meal; this weekend was no different. The cold kept us inside and I was feeling the need for one of my childhood favourite casseroles that mom used to make. With an updated version of this classic I quickly felt a little nostalgic with the aroma of my childhood drifting through the house.
Tell me, did you have this as a child?
- 1 large onion, diced
- 4 medium potatoes, sliced
- 1 lb lean ground beef
- ½ cup sliced carrots
- ½ cup corn niblets
- ½ cup light cream cheese
- ¾ cup long grain white rice
- 1 can Tomato soup
- 1 can boiling water
- Salt, pepper and paprika
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the tomato soup, cream cheese and can of boiling water until mixed; set aside.
- In the bottom of a large casserole dish evenly layer starting with half the onions then half the potatoes and sprinkle a pinch of salt, pepper and paprika of the layer. Next layer the carrots and then hamburger and press down. Add another layer of onions, potatos, sprinkle with salt, pepper and paprika and top with a layer of rice and corn.
- Once layered, pour the mixture of soup and cream cheese over the top of the casserole, cover and cook for 2 hours.
- Let cool slightly before serving.