Grandma Flo’s Shipwreck has seriously rescued my weeknight dinner game more times than I can count. Ever just not know what to make? Hungry, tired, kids whining, fridge looking real empty — and then you remember, hey, I know how to throw together one casserole that’ll fill everyone up and keeps those taste buds cheering for more! This recipe just hits home. Oh, and talk about easy cleanup… It’s all cooked in one dish so, my fellow lazy folks, trust me this meal’s a total winner. Plus if you’re into hearty classics like tuna noodle casserole you’ll probably want to check that out too.

Ingredients for Grandma Flo’s Shipwreck

Honestly, you don’t need a fancy store run for this. Just some basics (and hey, swap stuff around if you like, nobody’s judging). Here’s the real-deal ingredients for Grandma Flo’s Shipwreck:

• 1 pound ground beef (lean works, but whatever’s on sale does fine)
• 1 medium onion, chopped (yellow’s my go-to, but use what you have)
• 2-3 potatoes, peeled and sliced (Russet’s classic, but honestly, any kind’s fair game)
• 2-3 carrots, peeled and sliced thin (or hack ‘em up however, it’s rustic)
• 1 can kidney beans, drained (because they’re hearty, you know?)
• 1 can condensed tomato soup (Campbell’s feels nostalgic but store brand is a-okay)
• Salt and pepper (a little heavy on the pepper, if you ask me)

Keep it simple. Don’t overthink it. Forgot an onion? Don’t sweat it. Someone allergic to beans? Skip ‘em.

“I made Grandma Flo’s Shipwreck for my picky eaters, and everyone asked for seconds. That never happens. Feels like a five-star restaurant in my tiny kitchen!” — Jess, Portsmouth

How to cook deliciously – Grandma Flo’s Shipwreck

Alright, let’s get this show on the road. No culinary school needed, promise. Start by browning ground beef in a skillet. Toss in the onions as it sizzles. Once the beef looks all cooked (no pink left, you’ll see), drain off the grease if it needs it.

Now, in a regular casserole dish, layer the raw potatoes on the bottom. Next throw in your carrots. Dump the beef and onion mix right on top. Beans go next. Then pour the soup over everything. This is the magic — don’t stir. I know it looks weird, but it all bakes up just right.

Cover the whole thing tight with foil. Bake at 350°F for about 75 minutes. Peek inside, poke a potato slice — if it’s tender, dinner’s ready! If not, let it go a tiny bit longer.

Oh and let’s be real — everybody’s oven is its own little monster, so check earlier if yours runs hot.

Nutrition Facts per serving

I’m not a big calorie counter, but here’s the lowdown so you know what you’re getting into with Grandma Flo’s Shipwreck. Each serving (I’d say a sixth of the pan) clocks in at around:

• 370 calories
• 18g protein
• 9g fat
• 52g carbs
• 6g fiber
• Decent hit of vitamin A and C from the carrots and potatoes

Not too wild, right? Feels like eating comfort food but without enough guilt to stress about.

“My family couldn’t believe Shipwreck could be so filling. Perfect for chilly nights – we’re hooked!” — Brent, Nebraska

Related Casserole Recipes

If this stew-slash-casserole hits the spot, maybe branch out a bit. There’s a whole world of stick-to-your-ribs dishes out there. Tuna noodle casserole? That’s forever popular around here and total kid bait. Or try a baked ziti. Also, if you’re bored with beef, chicken pot pie casserole is sturdy and basically foolproof. Don’t forget to check out easy comfort casseroles for more ideas.

Honestly, the world is big. But good casseroles keep life simple, you know?

Variations and Tips for Grandma Flo’s Shipwreck

Want your own spin? That’s the spirit. Here’s some tried-and-true tricks for Grandma Flo’s Shipwreck:

• Sub in ground turkey or chicken if you want it lighter. I’ve even seen folks go wild and toss in Italian sausage.
• Add a layer of cheese between the potatoes and beef, or on top for the last 10 minutes. You can’t go wrong.
• Frozen veggies? Works! Green beans, corn, peas — whatever’s lurking in your freezer.
• In a time crunch? Par-cook the potatoes in the microwave first (like 3 min) for speedier baking.

Casserole’s a blank canvas, so mess about with spices, veggies — even a little barbecue sauce mixed in for a tangy twist.

Serving Suggestions:

• Dish it up with cornbread or crusty bread if you want to mop every drop.
• Pair it with a crisp green salad for balance.
• Leftovers? Try scooping it into wraps for lunch the next day.

“Love how forgiving this Shipwreck casserole recipe is. I’ve swapped in everything from sweet potatoes to lentils, and it’s always a hit.” — Mel, Duluth

Common Questions

Is Grandma Flo’s Shipwreck freezer-friendly?
Totally. I wrap leftovers tight and freeze single servings. Reheat covered in the oven or zap in the microwave.

Can I make Grandma Flo’s Shipwreck in a slow cooker?
Yup, layer everything just the same. Cook on low for 6-7 hours. Perfect for workdays.

What’s the best way to reheat it?
Oven is best to keep texture, 325°F until hot. If you’re in a hurry, microwave works too.

Can I prep this ahead?
Sure can! Assemble it in the dish, cover, and stash in the fridge up to 24 hours in advance.

Cozy Up and Try Shipwreck for Yourself

There you go, all the fixings for Grandma Flo’s Shipwreck in one easy recipe. You don’t need to overthink dinner now. Just gather a few pantry basics, toss them in, and let the oven do its magic. Oh, and if you want more background or want to compare notes, take a peek at this solid Grandma Flo’s Shipwreck Recipe. More stories and tips? Check out This shipwreck recipe was given to my husband by a friend at work … for real-life opinions. Go on, pop that casserole in and enjoy — your family will wonder how you pulled off such a hearty miracle.

Grandma Flo's Shipwreck

A hearty and easy one-dish casserole that fills everyone up, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 370

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef lean works, but whatever’s on sale does fine
• 1 medium onion, chopped yellow’s my go-to, but use what you have
• 2-3 pieces potatoes, peeled and sliced Russet’s classic, but any kind’s fair game
• 2-3 pieces carrots, peeled and sliced thin or hack ‘em up however, it’s rustic
• 1 can kidney beans, drained hearty, you know?
• 1 can condensed tomato soup Campbell’s feels nostalgic but store brand is a-okay
• Salt and pepper a little heavy on the pepper, if you ask me

Method

 

Preparation

1. Start by browning ground beef in a skillet.
2. Toss in the chopped onions as the beef sizzles.
3. Once the beef is cooked through (no pink left), drain off excess grease if needed.
4. In a regular casserole dish, layer the raw potatoes on the bottom.
5. Next, add the sliced carrots.
6. Dump the beef and onion mixture on top.
7. Add the drained kidney beans next.
8. Pour the condensed tomato soup over everything. Do not stir.
9. Cover the dish tightly with foil.
10. Bake at 350°F for about 75 minutes.
11. Check for doneness by poking a potato slice; if tender, it’s ready, otherwise bake a bit longer.

Notes

Can substitute ground turkey or chicken for a lighter option. Add cheese for extra flavor, and feel free to include frozen veggies or other ingredients you have on hand. It's a versatile recipe that allows for many variations!