Dinner

Shipwreck Casserole Recipe

ByMaya Quinn February 16, 2026February 16, 2026

Introduction

Shipwreck Casserole is a comforting, cheesy dish that combines ground beef, pasta, and veggies in a creamy tomato sauce. Perfect for busy weeknights, it’s easy to prepare and sure to satisfy the whole family.

A white rectangular baking dish filled with a one-layer casserole consisting of yellow macaroni pasta mixed with ground beef, peas, diced red bell peppers, and corn. The top is covered with melted golden cheddar cheese and lightly sprinkled with chopped green herbs. The dish is resting on a white marbled surface with a black and white striped cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
1 cup diced onion (about 1 small onion)
1 tablespoon minced garlic (about 3 cloves)
2 cups uncooked elbow macaroni noodles
1 (10-ounce) can diced tomatoes
1 cup milk
1 tablespoon salted butter
1 cup frozen peas
1 cup frozen corn
3 ½ cups shredded cheddar cheese (divided)
Salt (to taste)
Pepper (to taste)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
Step 2: Add the ground beef to a large skillet and cook over medium heat until fully browned, about 5 to 7 minutes, breaking it up as it cooks.
Step 3: Stir in the diced onion and minced garlic and cook for 1 more minute until fragrant.
Step 4: Add the uncooked elbow macaroni, diced tomatoes, milk, and butter to the skillet. Stir to combine.
Step 5: Add the frozen peas and frozen corn, then bring the mixture to a simmer.
Step 6: Once simmering, gradually stir in 1 ½ cups of the shredded cheddar cheese and season with salt and pepper to taste.
Step 7: Transfer the mixture to the prepared baking dish and top with the remaining cheese.
Step 8: Cover with foil and bake for 30-35 minutes, until the cheese is melted and bubbling.
Step 9: Let the casserole sit for 5 minutes before serving to set.

Tips & Variations

For extra flavor, use a mix of cheddar and mozzarella cheese or add a dash of smoked paprika to the beef while browning.
Swap frozen peas and corn for fresh or other vegetables like bell peppers or mushrooms to suit your taste.
Use whole wheat or gluten-free pasta if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of milk if the casserole is too thick.

How to Serve

The dish is inside a white rectangular baking dish with dark handles, placed on a white marbled texture. The bottom layer is a mix of cooked elbow macaroni pasta in light yellow, small green peas, bright yellow corn kernels, diced red bell peppers, onion pieces, and ground meat that is brown and crumbly. The top layer is covered with a thick, even layer of shredded cheddar cheese in bright orange, spread across the whole surface. The textures range from soft and juicy vegetables and meat below to the sharp and slightly coarse shreds of cheese above. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it uncovered for a few hours before baking. Just increase the baking time by a few minutes if baking straight from the fridge.

Can I freeze Shipwreck Casserole?

This casserole can be frozen before baking. Cover tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.