"You can't go wrong with meat and potatoes, and this recipe combines them in one dish. The recipe was given to my husband by a friend at work who brought it for lunch often. I usually double it for my family; my husband works in a giant tire factory, and has an appetite to match. The smell makes it hard to wait for it to finish baking." — Sue
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potatoes, peeled and sliced
ground black pepper
onion, thinly sliced
1 (15 ounce) can
kidney beans, drained
1 (10.75 ounce) can
condensed tomato soup
TRY THIS: For those who found the results a bit dry or lacking a bit of "umph", consider using a can of plain BAKED BEANS rather than the kidney beans. That's how my mom makes it, and it really juices up the dish and rounds out the flavor. I would also recommend seasoning the potatoes and meat a little, but the beauty of this recipe should definitely remain in its simplicity.
FOR EVERY CAN OF TOMATO SOUP YOU PUT IN THIS RECIPE YOU ARE SUPPOSED TO PUT A CAN OF WATER IN! No wonder there is so many complaints of this being dry. Onions should be chopped so you get onions in every bite. My mom has made this since I was a little girl. It is delicious, when made correctly. You can put whatever seasoningss you prefer, pepper, Lawry's garlic salt. It is cheap, tasty, and easty to make! I layer this recipe then I stir it up once I get it in the pan. This is truly awesome!
While I thought this was pretty good, my husband LOVED it. He said it was surprisingly good because it doesn't look all that appetizing. The clincher for me is that it is such an easy recipe to put together (and likely have all ingredients on hand). I did brown ground beef first and baked only 50 minutes total. I also added some garlic salt to cooked beef (potato layer definately needs to be salted on its own) and shredded cheddar on top after it was done--just put back in oven long enough to melt cheese.
This is an excellent recipe, and very versatile. My only suggestions are: 1.Spice the meat while you are browning it, and 2.Use two cans of tomato soup. One can just cannot cover everything. My family loves this recipe and we enjoy any leftovers (I make more so there can be leftovers).
From reading all the other reviews I knew I'd have to make several changes to what appears to be a bland and fairly dry casserole. Once I did that it was a FANTASTIC recipe for a quick dinner that holds well in the refrigerator. It came out as a cross between chili and stew that my husband fell in love with. I made these additions/changes... I pre-cooked the ground beef with additional onion and seasonings. I cubed the potatoes, coarse-chopped the onion (using a large one), added 1/2 t. Penzeys bay leaf seasoning, 1 t. Morton's Natures Season, one rounded tablespoon of jarred minced garlic in liquid (the type from the produce dept.) and 2 8-ounce cans of tomato sauce. I also mixed everything instead of layering so the flavors would blend. I used a 3-quart casserole and baked it covered for 75 minutes. I then uncovered it, topped it with 4 oz. of shredded cheese and baked for an additional 10-15 minutes.
I added oregano to the potatoes and precooked the hamburger with some extra seasoning. I only needed to cook for about 45 minutes and topped with mozzarella. My toddlers loved it!
I was in the mood for an easy "homey" meal and this did the trick. I also browned the meat first and baked it for an hour. I also added some spaghetti sauce on top because we always like extra sauce. Everyone enjoyed this one! Thanks Sue!
The recipe made as-is would probably be pretty plain and salty. However, on the advice of reviewers, I made some changes. I did around 22 oz. of spaghetti sauce instead of tomato soup, I reduced the salt to 1/2 tsp total and that was fine. I browned the meat first because I did not want all that grease in my meal, and I spiced the meat with white pepper, oregano and thyme while browning. I cooked it covered for one hour and only 20 minutes uncovered because I was using red potatoes and they cook faster. Overall, this was a lot better than I thought it was going to be, and even though it takes awhile to cook, it was pretty easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Flo's Shipwreck
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 287
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