Surprisingly, Shipwreck Casserole doesn't contain seafood; instead, this dump-style casserole has layers that crash into each other. Those layers of fluffy potatoes, savory ground beef, and hearty beans mix and meld together, infusing each other with satisfying flavors. Saturated with aromatic herbs, melty cheese, and rich tomato soup, Shipwreck Casserole has a crunchy, buttery cornflake topping that invites you to set sail on a sea of flavor!
Ingredients• 1 1/2 pounds of ground beef • 1 onion, diced • 2 cloves garlic, minced • 1 teaspoon chili powder • 1/4 teaspoon kosher salt, plus more to taste • 1/4 teaspoon dried oregano • 1/4 teaspoon ground cumin • cayenne, to taste • 1 1/2 pounds of russet potatoes, peeled and thinly sliced to less than 1/4-inch thickness • pepper, to taste • 1 (16-ounce) can of kidney beans, drained and rinsed • 4 slices of bacon, cooked and crumbled • 2 (10.75-ounce) cans of condensed tomato soup, undiluted • 1 cup cheddar cheese, grated • 1 cup corn flake cereal, crushed, mixed with 1 tablespoon melted butter • parsley, optional, for garnish
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large skillet over medium-high heat, cook the beef, onion, and garlic until the beef is no longer pink, about 5-7 minutes.
Drain the fat from the skillet.
Stir the chili powder, salt, oregano, cumin, and cayenne into the beef mixture.
In the prepared baking dish, layer 1/2 of the potato slices to cover the bottom. Some overlap is okay.
Season the potatoes with salt and pepper, to taste.
Top the potatoes with 1/2 of the beef mixture, 1/2 of the beans, and 1/2 of the bacon.
Pour 1 can of tomato soup over top of the bacon.
Repeat the layers starting with the potatoes.
Cover the baking dish with foil and bake for 1 hour.
Remove the foil.
Sprinkle the top of the casserole with the cheddar and cornflake mixture.
Return the casserole to the oven and bake, uncovered, until the cheese is melted, the topping is golden-brown, and the potatoes are tender, for about 10-15 minutes.
Garnish with parsley and serve.