Shipwreck Stew for a Crowd


Shipwreck Stew

Makes 2 9 x 13 casserole dishes


  • 2 thinly sliced onions (I love Vidalias when in season.)
  • potatoes, thinly sliced (In this video, I used 9-10 Yukon Golds.)
  • 16 oz baby carrots
  • 1 c. uncooked rice I used long grain brown rice.
  • salt and pepper
  • 2 pounds ground meat of choice, cooked
  • 2 cans cream of tomato soup
  • 2 cans hot water
  • 2 t. paprika


  • Layer ingredients into both dishes:
    onions, potatoes, carrots, and rice
  • Sprinkle with salt and pepper.
  • Layer ground meat.
  • Combine cream of tomato soup, hot water, and paprika. Pour over the top of each casserole dish.
  • Cover with foil.
  • Bake.
  • Convection oven 300 for 2 ½ hours.
  • Conventional oven 325 for 3 hours.


I found that stirring the casserole just a tad about ¾ of the way into the cooking time
was necessary for a few grains of rice to reach the liquid.

This is a tasty and plentiful dish. Try serving with sautéed green beans, green salad and
fresh whole grain bread.

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