Shipwreck Casserole

Get ready to discover the ultimate comfort food mashup that’s about to become your family’s most-requested dinner!

This hearty casserole layers crispy hash browns with savory seasoned ground beef and melted cheese to create pure cozy perfection in every bite.

The magic happens when those frozen hash browns get golden and crispy while soaking up all the incredible flavors from the cumin-spiced beef mixture below.

Each forkful delivers the perfect balance of textures – from that satisfying crunch on top to the rich, cheesy layers underneath that’ll have everyone coming back for seconds.

Ingredients

For the Base:

• Nonstick cooking spray
• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, chopped

For the Seasoning:

• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon freshly ground black pepper

For the Layers:

• 1 (28-ounce) can diced tomatoes
• 1 (30-ounce) package frozen hash browns, still frozen, divided
• 4 cups grated cheddar cheese, divided
• 2 sliced green onions, for garnish (optional)

Steps

1. Preheat your oven to 400°F (200°C) and position the rack in the center. This temperature ensures the hash browns get properly crispy while the cheese melts perfectly. Spray a 9×13-inch baking dish generously with nonstick spray or grease thoroughly with butter – this casserole can stick if you skimp here.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes. Add the ground beef and cook until completely browned, about 5 minutes, breaking it up with a spatula as it cooks. You want no pink remaining and the meat should sizzle actively – if it’s steaming instead, your heat is too low.
3. Add the diced onion, minced garlic, and chopped bell pepper to the skillet with the beef. Stir everything together and cook for 3-4 more minutes until the vegetables start to soften and become fragrant. The onions should turn translucent but not brown.
4. Season the mixture with salt, cumin, paprika, and black pepper, stirring well to distribute the spices evenly. Cook for another 30 seconds until the spices become aromatic – this blooming step intensifies their flavors significantly.
5. Pour in the diced tomatoes with their juices and bring the mixture to a gentle simmer. Reduce heat to low and cook for 15 minutes, stirring regularly to prevent sticking. The mixture is ready when most moisture has evaporated and it reaches a thick, sloppy joe-like consistency that holds together on a spoon.
6. Spread about 2/3 of the frozen hash browns in an even layer across the bottom of your prepared baking dish. Don’t thaw them first – frozen hash browns create better texture and won’t get mushy. Press them down gently but don’t pack them tight.
7. Evenly distribute the ground beef mixture over the hash brown layer, then sprinkle 2 cups of the grated cheese on top. Add the remaining hash browns in a loose, even layer over the cheese. Season the top with a pinch of salt and pepper – this helps the top layer brown beautifully.
8. Bake uncovered for 45 minutes until the edges start bubbling and the top hash browns begin turning golden. Remove from oven and top with the remaining 2 cups of cheese. Return to oven for 15 more minutes until the cheese is completely melted and the potatoes are golden brown and crispy.
9. Let the casserole cool for 5-10 minutes before serving – this resting time allows the layers to set up so your portions won’t fall apart. Garnish with sliced green onions if desired and serve hot.

Smart Swaps

• Ground turkey instead of beef (1:1 ratio) – reduces fat while keeping protein high
• Sweet potato hash browns for regular ones – adds fiber and vitamins with a subtle sweetness
• Pepper jack cheese mixed with cheddar – brings a gentle heat that complements the cumin perfectly

Make It Diabetes-Friendly

Replace regular hash browns with cauliflower hash browns (2 pounds fresh cauliflower, grated and squeezed dry) – reduces carbs by 35g per serving from 42g to just 7g. Use 2% sharp cheddar instead of regular to cut 2g fat per serving while maintaining flavor intensity. Add 1 cup diced zucchini to the beef mixture for extra fiber that helps slow glucose absorption. Portion to 3/4 cup servings instead of full cups – reduces total carbs to 12g per serving with a glycemic load of just 6. Pair with a large green salad dressed in olive oil and vinegar to further minimize blood sugar impact through fiber and healthy fats.

Pro Tips

• Keep hash browns frozen until use – thawed ones release too much moisture and create a soggy casserole
• Drain excess fat from beef after browning but before adding vegetables – prevents greasy layers
• Use freshly grated cheese instead of pre-shredded – melts more smoothly and doesn’t contain anti-caking agents that affect texture
• Cover with foil if top browns too quickly during the first baking phase – you want even cooking throughout