Wednesday, December 28, 2011

Shipwreck Casserole

Shipwreck Casserole


1 pound lean ground beef
1 pound ground turkey
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 medium chopped onion
3 large baking potatoes, peeled and sliced thin
2 cups of sliced carrots
4 stalks of celery, sliced
1 green bell pepper, diced
1 can of condensed tomato soup
1 soup can of warm water
1 teaspoon of dried Italian seasoning
Cajun Seasoning
2 cups of shredded cheddar cheese


Preheat oven to 350 degrees F.  Spray a 9x13 inch pan with non-stick spray, such as Pam and set aside.
Brown the ground beef and turkey and salt, pepper and garlic powder.  Drain if needed and set aside.

Layer the casserole dish with onions on the bottom, then potatoes; sprinkle lightly with seasoning salt or salt and pepper. 

Top with carrots, celery and bell pepper.  Sprinkle this layer lightly with salt and pepper or seasoning salt. 

Top with the browned meat. 

Whisk together the can of soup, the can of water and Italian seasoning until well blended. 

Pour the soup and seasoning evenly over the top.  Season the top with a light dash of Cajun seasoning. 

Cover tightly with aluminum foil and bake at 350 for around an hour. 

Test with a knife to make sure the potatoes are done (mine weren't and required another 30 minutes).
Remove the foil lover and sprinkle the cheese over the top. 

Return the dish to the oven until the cheese is melted.

 ...and that is What's Cooking at Cathy's ~ Enjoy!

No comments:

Post a Comment

About Me

My photo

My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.