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Shipwreck Casserole
Shipwreck Casserole
Healthy recipes offer you Shipwreck Casserole, we hope you like it
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Course: dinner
Cuisine: American
Keyword: Shipwreck Casserole
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 6
Ingredients
- 1 LB GROUND BEEF
- 1/2 TEASPOON GARLIC POWDER
- 1 (15 OZ) CANS KIDNEY BEANS, DRAINED
- 2 WHITE ONIONS, THINLY SLICED
- 3 LARGE BAKING POTATOES, PEELED AND THINLY SLICED
- 1 (6 OZ) CAN TOMATO PASTE
- 1 (8 OZ) CAN TOMATO SAUCE
- 1 TEASPOON ITALIAN SEASONING
- 2 CELERY STALKS, DICED
- 2 CUPS COOKED WHITE RICE
- 1 1/2 CUPS CHEDDAR CHEESE, GRATED
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
Instructions
- PREHEAT OVEN TO 350°F AND SET ASIDE A 9×13-INCH BAKING DISH.
- IN A MEDIUM SKILLET, BROWN THE GROUND BEEF AND SEASON WITH SALT, PEPPER, AND GARLIC POWDER. DRAIN, IF NEEDED, AND STIR IN DRAINED KIDNEY BEANS. SET ASIDE.
- LINE BAKING DISH WITH THE SLICED ONIONS, FOLLOWED BY THE SLICED POTATOES. SEASON WITH SALT AND PEPPER.
- IN A SMALL BOWL, WHISK TOGETHER THE TOMATO PASTE, TOMATO SAUCE, 1 CAN OF WARM WATER, AND ITALIAN SEASONING. POUR HALF OF THE TOMATO MIXTURE OVER POTATOES AND ONIONS.
- ARRANGE CELERY EVENLY OVER THE TOP AND SPREAD WITH RICE. SEASON AGAIN WITH SALT AND PEPPER.
- TOP RICE WITH BEEF AND KIDNEY BEAN MIXTURE, FOLLOWED BY REMAINING TOMATO SAUCE.
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