Description
Shipwreck Casserole is a hearty and comforting one-pan dish combining tender ground beef, macaroni and cheese, and colorful vegetables, all simmered together for a quick and satisfying meal perfect for busy weeknights.
Ingredients
Units
Scale
Meat and Pasta
- 1 pound lean ground beef
- 1 (7.25 ounce) package macaroni and cheese mix
Vegetables and Liquids
- 1 (14.5 ounce) can diced tomatoes
- 1 cup milk
- 1 cup frozen peas
- 1 cup frozen corn
Seasonings and Cheese
- 1 teaspoon seasoned salt or to taste
- 1 cup shredded Cheddar cheese, divided
Instructions
- Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned and crumbly, about 5 to 7 minutes.
- Add pasta and vegetables: Stir in the macaroni and cheese mix from the package, diced tomatoes, milk, peas, and corn. Bring the mixture to a boil over medium-high heat.
- Simmer the casserole: Reduce heat to medium-low, cover the skillet, and let it simmer until the noodles are tender, approximately 12 minutes.
- Season and add cheese: Stir in seasoned salt to taste. Mix in half of the shredded Cheddar cheese to let it melt into the dish.
- Finish with cheese topping: Sprinkle the remaining Cheddar cheese over the top and cover briefly until the cheese melts. Serve hot.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For added flavor, sprinkle some chopped herbs such as parsley or basil before serving.
- Adjust the seasoned salt according to your taste preferences.
- Use fresh vegetables if desired; adjust cooking time accordingly.
- This dish reheats well and makes for a great leftover meal.
Nutrition
- Serving Size: 1 cup
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
