Use ground beef cooked leftover roast beef in this tasty shipwreck casserole. This dish is similar to a Chinese Pie or Cottage Pie. The recipe calls for canned potatoes, but leftover or sliced boiled potatoes would be even better. Or use leftover mashed potatoes instead of sliced. See the reader comments for more suggestions.
Its name probably comes from its messy appearance, but the combination works well and it's a snap to fix and cook in the slow cooker.
- 1 1/2 pounds lean ground beef
- 1 small onion, chopped (or about 2 tablespoons dried minced onion)
- 2 (15 oz) cans sliced new potatoes, drained
- 1 (10 3/4 oz) can golden mushroom soup
- 1 can (15 ounces) cream-style corn
- 1 cup frozen corn kernels
- kosher salt and freshly ground black pepper, to taste
- In a large skillet over medium heat, cook the ground beef, breaking up and turning, for about 3 minutes. Add the onion and continue cooking until the beef is no longer pink. If using seasoned beef strips, saute briefly with the onion until the meat is tender.
- Place half of the sliced potatoes in the slow cooker (3 1/2-quart or larger); add the browned beef and onion. Next, layer with corn, then the remaining potatoes.
- Spoon mushroom soup over the top of the last layer. Sprinkle lightly with kosher salt and freshly ground pepper.
- Cover and cook on low 6 to 8 hours.
- Why Brown Ground Beef? Generally, searing meat will add color and depth of flavor, but it isn't usually a necessary step. Ground beef is the exception. Ground beef should always be browned before it's added to the slow cooker. Browning ensures the best color, texture, and flavor.
"I am so impressed with this dish, and my hubby just loves it too. I used tomato soup instead, & i kinda forgot the corn, so next time there will be corn!! And there will be many more next times. I also used some garlic powder and Italian seasoning awesome!" - M.K.
"I noted that the other review substituted tomato soup for the mushroom. I used the mushroom. This is incredibly easy to make and an excellent meal. It's one I'm going to make again - probably many times. Next time I'm going to try it with the tomato soup out of curiosity. I'm not sure it can be better than the mushroom, but I like to experiment. Try this one - you'll like it!" - M.S.
"This was a quick and easy recipe and it tasted great. The only change I made was to add garlic powder while I was browning the ground beef. Oh, and I used low sodium cream of mushroom soup. I would definitely make this again." - L.T.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||5 g|