Ship Wreck Casserole
by Kathy Hamman Miller
This heirloom casserole dating back to the 1940s is anything but what the name suggests.
Some say it got its name from sailors layering what foods they had on board to appease the crew. I’m sure it did, and I’ll bet you’ll find that it will do the same for your crew as well.
Preheat oven to 350 degrees
In a large 9-by-13 casserole dish layer the following ingredients in the same order, spreading each layer evenly:
1 large onion sliced
2 large potatoes peeled and sliced
1 pound ground beef uncooked
1 box Uncle Ben’s long grain and wild rice original – do not use instant
Take the seasoning mix from box and sprinkling over meat. Follow up by doing the same with the rice.
2 cups peeled and sliced carrots
Mix 1 can tomato soup with 1 soup can of water and pour over the casserole dish.
Cover with foil and bake for 1 and 1/2 hours. Let set for 10 minutes before serving.
