Shipwreck Casserole is the kind of hearty, comforting meal that comes together quickly and feeds the whole family without a lot of effort. It combines simple pantry staples like macaroni, ground beef, and canned tomatoes into a warm, cheesy skillet dinner that’s both filling and satisfying. Everything cooks together in one pan, which means fewer dishes and more time enjoying dinner.
This dish is perfect for busy weeknights when you need something quick, affordable, and kid-friendly. Tender pasta, savory beef, and colorful vegetables simmer together in a creamy tomato base before being finished with melted cheddar cheese. The result is a cozy, one-pot meal that tastes like pure comfort food.
Ingredients
- 1 pound lean ground beef
- 1 (7.25 ounce) package macaroni and cheese mix
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup milk
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon seasoned salt, or to taste
- 1 cup shredded Cheddar cheese, divided
Directions
- Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5 to 7 minutes. Drain any excess grease if necessary.
- Stir the macaroni and cheese pasta along with the cheese powder from the package into the skillet with the beef.
- Add the diced tomatoes with their juices, milk, frozen peas, and frozen corn. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover the skillet, and simmer for about 12 minutes, or until the macaroni is tender.
- Season the casserole with seasoned salt to taste.
- Stir in 1/2 cup of the shredded Cheddar cheese until melted and well combined.
- Sprinkle the remaining 1/2 cup Cheddar cheese over the top and allow it to melt before serving.