There is a category of dinner recipe that deserves its own classification — not quite a stew, not quite a roast, not quite a soup — but something that somehow manages to be more satisfying than any of those things individually. This casserole is that dish. The premise sounds almost impossibly simple: you layer raw ground beef, sliced potatoes, uncooked rice, and a few other ingredients into a deep baking dish, pour condensed tomato soup mixed with water over the top, cover it tightly with foil, and slide it into the oven. Two hours later, you pull out something that has transformed entirely — the beef is cooked through and tender, the potatoes have softened into the broth, the rice has absorbed all the surrounding liquid and flavor, and the whole dish has merged into a hearty, deeply savory casserole that tastes like it took considerably more effort than it did.
This recipe goes by several names depending on where you grew up — Shipwreck Casserole is the most common, named for the somewhat chaotic layered appearance of the assembled dish before it goes into the oven. It has been a staple of home kitchens for generations precisely because it delivers on every practical front: it is inexpensive, it uses pantry staples, it requires almost no active cooking time, it produces a complete meal in a single dish with minimal cleanup, and it feeds six people generously. The tomato soup does triple duty as the liquid for cooking the rice, the sauce that ties the dish together, and the primary seasoning — choosing a soup you enjoy the flavor of is the most important single decision in the recipe.
Ingredients
1 and a half pounds (about 680 grams) ground beef — lean or extra lean both work; there is no need to brown it beforehand, as it cooks raw in the oven. Breaking it into smaller pieces as you add it to the dish ensures even distribution
3 to 4 medium russet potatoes, peeled and thinly sliced — a mandoline makes this faster and more uniform, but a sharp knife works fine. The slices should be approximately an eighth of an inch thick so they cook through in the allotted time. Yukon Gold potatoes hold their shape slightly better if you prefer defined potato pieces in the finished dish
1 medium onion, diced
Half a cup of uncooked long grain white rice — do not use instant or quick-cooking rice, as it will overcook during the long baking time; standard long grain white rice is designed for this duration and produces the correct texture
1 can (14.5 ounces) diced tomatoes, drained — these add texture and tomato flavor throughout the casserole; the liquid is drained to avoid making the dish too wet
2 stalks of celery, chopped (optional but recommended for flavor)
1 can (10.5 ounces) condensed tomato soup — do not dilute it with water yet; this is the concentrated base for the sauce. Use a brand and variety you would enjoy on its own — roasted red pepper tomato soup adds excellent depth of flavor as an alternative to plain tomato
1 cup (240 ml) water — mixed with the condensed soup before pouring over the assembled casserole
1 teaspoon Italian seasoning
Half a teaspoon garlic powder
Half a teaspoon salt
Quarter teaspoon black pepper
Optional: half a cup shredded cheddar or mozzarella cheese, added in the last 10 minutes of baking uncovered
Instructions
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