Amish Shipwreck Casserole Recipe: A Hall of Fame Recipe Worth Repeating by Tiffany Zook

Amish Shipwreck Casserole Recipe: A Hall of Fame Recipe Worth Repeating

Take a step back in time this week and serve your family an old-fashioned meal. This vintage Amish recipe for shipwreck casserole is from Mrs. Martha Hoover on page 124 of the Weavertown School Family Cooking: A Collection of Amish and Mennonite Recipes. It's also one of the popular recipes at 30Seconds.

The ground beef casserole is made by layering onions and potatoes in a casserole dish. The vegetables are topped with uncooked (yes, don't cook it first!) ground beef, uncooked rice then celery and carrots. The tomato soup is combined with a can of water and poured over the top. Bake the layered casserole in the oven for about two hours. 

You could use ground turkey instead of the ground beef in this Amish recipe. Use whatever potatoes you like best. Russet or Yukon gold are good choices. Serve this ground beef budget recipe with a salad and fresh vegetable. The leftovers reheat well for dinner the next day.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes
Servings: 8


  • 2 onions, sliced
  • 2 medium potatoes, sliced
  • 1 pound ground beef, uncooked
  • 1/2 cup uncooked white rice
  • 1 cup celery, diced 
  • 1 cup carrots, chopped
  • 1 can (10 ounces) condensed tomato soup (plus a can filled with water) 
  • paprika

Here's how to make it:

  1. Butter a casserole dish and layer with sliced onions. 
  2. Add thinly sliced potatoes. 
  3. Over potatoes spread the ground beef. 
  4. Layer with uncooked rice and top with a layer of chopped celery and carrots. As each layer is added, season with salt and pepper and paprika, to taste. 
  5. Combine the soup with an equal amount of water and pour over all. Cover and bake at 350 degrees F for 2 hours. 

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Amazing recipe 😋
Nothing like some old-fashioned comfort food. Takes me back to happy childhood meals…
Tom McCort
Where do the carrots go?
Donna John
The carrots are layered on with the celery. Recipe has been updated to reflect that. Thanks, Tom McCort .
If the rice and celery and carrots for on top...why does the picture show the ground beef on top???
Maureen Bridges
I agree. Maybe they just made it look “pretty”. I am reluctant to try this because it doesn’t sound as if it really has much flavor. I also can’t use onions because of my husband. I always have to improvise.
Donna John
Yes, pretty for the picture!
Nancy Butwina
This was good but too spicy for me. Maybe too much paprika? How can I make it less spicy when I warm it up for leftovers?
Donna John
There's really nothing spicy in this recipe. Omit the paprika if it's too spicy for you. It's to taste.
DAC Developments
Thanks for Sharing this Special Recipe !
Gwen Johnson
Interesting recipe!
Julio Caro
Thanks for Sharing this Special Recipe !
Larry Beason
Sounds worth trying, but I can't get past putting raw ground beef. I know that after 2 hours it'll be cooked, but even 90% lean creates some nasty grease. 80% would be a hot mess of grease. But cooking the beef first would make it dried out after 2 hours if that's what the other ingredients need. Any suggestions other than not fix this dish?
Donna John
I see what you're saying, but that's how the Amish cooked this recipe. I would pick the leanest ground beef if you're concerned about fat. But the meat juices help cook the other ingredients. You could cook and drain the ground beef before baking. Most ground beef casseroles are made that way. If you try it, let us know how it turns out!

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