Shipwreck Casserole

  • 1 lb ground beef
  • 1/2 teaspoon garlic powder
  • 1 (15 oz) cans kidney beans, drained
  • 2 white onions, thinly sliced
  • 3 large baking potatoes, peeled and thinly sliced
  • 1 (6 oz) can tomato paste
  • 1 (8 oz) can tomato sauce
  • 1 teaspoon Italian seasoning
  • 2 celery stalks, diced
  • 2 cups cooked white rice
  • 1 1/2 cups cheddar cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 350°F and set aside a 9×13-inch baking dish.
  2. In a medium skillet, brown the ground beef and season with salt, pepper, and garlic powder. Drain, if needed, and stir in drained kidney beans. Set aside.
  3. Line baking dish with the sliced onions, followed by the sliced potatoes. Season with salt and pepper.
  4. In a small bowl, whisk together the tomato paste, tomato sauce, 1 can of warm water, and Italian seasoning. Pour half of the tomato mixture over potatoes and onions.
  5. Arrange celery evenly over the top and spread with rice. Season again with salt and pepper.
  6. Top rice with beef and kidney bean mixture, followed by remaining tomato sauce.
  7. Cover dish tightly with foil and bake until potatoes are tender, 45 minutes. Remove foil, top with grated cheese, and bake 15 minutes more. Enjoy!