A quick and easy retro casserole that’s super filling.
You get the idea.
This classic shipwreck casserole is straight from that lineage.
Simply Recipes / Mihaela Kozaric Sebrek
Plus, theres a fun potato hack that makes the recipe quicker and easier to make!
A bit far-fetched, but a nice story.
There are many versions of this dish online with a wide variety of ingredients used.
Simply Recipes / Mihaela Kozaric Sebrek
The oldest version I could find is on anold Reddit threadthat includes a vintage recipe card.
In my recipe, frozen hash browns make it quicker and easier.
Plus, the hash browns get incredibly crispy on the bottom and top of the casserole.
Simply Recipes / Mihaela Kozaric Sebrek
Recipe Variations
There are dozens and dozens of versions of this casserole.
Here are some substitutions and ideas so you’re free to change it up to your liking.
If you are planning on making it in advance, dont add the cheese topping until you reheat it.
This casserole stores beautifully, which is great because the recipe makes a lot.
The oven will help keep the potatoes crispy.
Alternatively, you’ve got the option to freeze the baked casserole.
Once it is cooled completely, cut it into individual servings and wrap it tightly in plastic wrap.
Store the individual servings in a freezer-safe bag for up to 3 months.
Spray a 9x13-inch baking dish with nonstick spray or grease with butter.
In a large skillet over medium-high heat, add the olive oil followed by the ground beef.
Add the onion, garlic, and bell pepper to the skillet and stir together.
Cook for a few more minutes to start to soften vegetables.
Season the mixture with salt, cumin, paprika, and pepper.
Remove from the heat.
Top evenly with the ground beef mixture followed by 2 cups of the grated cheese.
Top that with the remainder of the shredded hash brown, loosely spread over the top.
Season the top of the casserole with a pinch of salt and pepper.
Bake the casserole, uncovered, for 45 minutes.
Remove the casserole and top with the remaining cheese.
Return to the oven until the cheese is melted and the potatoes are crisp, about 15 minutes.
Remove the casserole and let cool for a few minutes before serving.
Garnish with sliced green onions before serving, if desired.
Store leftovers in an airtight container in the fridge for up to 5 days.
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