10/19/2026
Shipwreck Casserole Recipe
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (10.5 oz) condensed cream of celery soup
- 2 cups uncooked white rice
- 2 cups shredded cheddar cheese
- 3 cups beef broth
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Serves: 6 | Bake Time: 55–65 minutes
How to Make: Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Set a large skillet over medium heat and add the ground beef and diced onion. Cook for 7–8 minutes, until the beef is browned and the onion has softened, then drain off the excess grease. Season the mixture with the garlic powder, salt, and black pepper. Add the uncooked white rice, diced tomatoes with all their juices, condensed cream of celery soup, and beef broth. Stir thoroughly so the rice and beef are evenly distributed throughout the mixture. Spoon everything into the prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil and bake for 45–55 minutes. Check that the rice is tender and has absorbed most of the liquid, adding a little hot broth if needed. Once the rice is ready, remove the foil and scatter the shredded cheddar evenly over the surface. Return the dish to the oven, uncovered, for another 10 minutes, until the cheese is fully melted and bubbly. Let the casserole rest for 5–10 minutes before serving.
Stuffed Pepper Casserole Recipe
Ingredients
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup uncooked white rice
- 2 cups shredded mozzarella cheese
- 2 cups beef broth
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Serves: 6 | Cook Time: 35–40 minutes
How to Make: Place a large, deep skillet over medium heat and add the ground beef and diced onion. Cook for 6–8 minutes, breaking the beef into small pieces as it browns, then drain away the excess grease. Stir in the diced green and red bell peppers and minced garlic. Cook for 3–4 minutes, until the peppers begin to soften. Add the Italian seasoning, salt, and black pepper, followed by the diced tomatoes with their juices, uncooked white rice, and beef broth. Stir well to distribute the rice and seasonings throughout the skillet. Bring the mixture to a gentle boil, then reduce the heat to low and cover tightly. Let it simmer for 18–22 minutes, until the rice is tender and most of the liquid has been absorbed. Stir occasionally as it nears the end of cooking, adding a splash of broth if needed to keep the rice from sticking. Sprinkle the shredded mozzarella evenly over the top and cover the skillet again. Cook for another 2–3 minutes, just until the cheese has melted completely. Let the casserole rest for 5 minutes before spooning it onto plates.
Tater Tot Casserole Recipe
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 bag (32 oz) frozen tater tots
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
Serves: 6 | Bake Time: 40–45 minutes
How to Make: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. Add the ground beef and diced onion to a large skillet over medium heat. Cook for 7–8 minutes, until the meat is browned and the onion is tender, then drain off the excess grease. Sprinkle in the garlic powder, black pepper, and salt, and stir to season the beef evenly. Add the condensed cream of mushroom soup and milk, stirring until they come together into a smooth, creamy filling. Spoon the filling into the prepared baking dish and spread it evenly across the bottom. Sprinkle 1 cup of the shredded cheddar over the beef mixture. Arrange the frozen tater tots on top in a single, even layer, covering the filling completely. Bake uncovered for 30–35 minutes, until the tots are golden brown and crisp. Scatter the remaining cheddar over the top, then return the casserole to the oven for another 5–10 minutes. When the cheese is melted and bubbly, remove the dish from the oven. Let it rest for 5 minutes so the hot filling can settle before serving.
Loaded Baked Potato Casserole Recipe
Ingredients
- 2 lbs frozen shredded hash brown potatoes, thawed
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ¼ cup green onions, sliced
- ½ cup melted unsalted butter
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt
Serves: 8 | Bake Time: 45 minutes
How to Make: Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Place the thawed shredded hash browns in a large bowl and gently squeeze out any excess moisture; this helps keep the casserole from becoming watery. Add the sour cream, condensed cream of chicken soup, melted unsalted butter, garlic powder, salt, black pepper, and 1 cup of the shredded cheddar. Mix everything together until the creamy mixture evenly coats the potatoes and the seasonings are distributed throughout. Fold in half of the cooked, crumbled bacon and half of the sliced green onions. Keep the remaining bacon, green onions, and cheese aside for finishing the casserole. Transfer the potato mixture to the prepared baking dish and spread it into an even layer. Bake uncovered for 35 minutes, until the casserole is hot and bubbling around the edges. Sprinkle the remaining cheddar evenly over the surface and bake for another 10 minutes, until the cheese is melted and lightly golden. Remove the dish from the oven and finish with the reserved bacon and green onions. Allow the casserole to rest for 5 minutes before serving.
Cabbage Roll Casserole Recipe
Ingredients
- 1 lb ground beef
- 1 small head cabbage, chopped (about 6 cups)
- 1 medium onion, diced
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup uncooked white rice
- 1 cup tomato sauce
- 2 cups beef broth
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Serves: 6 | Cook Time: 40–45 minutes
How to Make: Set a large, deep skillet or Dutch oven over medium heat. Add the ground beef and diced onion and cook for 6–8 minutes, breaking the beef apart as it browns. Drain off the excess grease, then stir in the minced garlic and cook for another 30 seconds, until fragrant. Add the chopped cabbage, paprika, Italian seasoning, salt, and black pepper. Cook for 4–5 minutes, stirring the cabbage into the beef mixture as it begins to soften. Stir in the uncooked white rice, diced tomatoes with their juices, tomato sauce, and beef broth, making sure everything is evenly combined before continuing. Bring the mixture to a gentle boil, then turn the heat down to low and cover the pan tightly. Simmer for 25–30 minutes, until the rice is fully cooked and the cabbage is tender. As the cooking time draws to an end, stir occasionally to prevent sticking and add a little extra broth if needed. Once the rice and cabbage are ready, take the pan off the heat. Leave it covered for a 5-minute rest, then uncover and serve the warm casserole.
Million Dollar Ravioli Casserole Recipe
Ingredients
- 1 bag (25 oz) frozen cheese ravioli
- 1 lb ground beef
- 1 jar (24 oz) marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
Serves: 6 | Bake Time: 35–40 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Brown the ground beef in a large skillet over medium heat for 7–8 minutes, breaking it into small crumbles, then drain the excess grease. Stir in the marinara, garlic powder, and Italian seasoning and simmer for 3–4 minutes. In a separate bowl, mix the ricotta, egg, Parmesan, black pepper, and ½ cup mozzarella until smooth. Spread a thin layer of meat sauce across the bottom of the baking dish, then arrange half the frozen ravioli in an even layer over it. Spread the ricotta mixture over the ravioli and spoon on half the remaining meat sauce. Add the rest of the ravioli, cover with the remaining meat sauce, and sprinkle the remaining mozzarella evenly over the top. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10–15 minutes, until the cheese is golden and bubbly and the ravioli are tender and heated through. Let the casserole rest for 10 minutes before serving so the layers have time to settle.
