ShipWreck Casserole
Our Kraft ShipWreck casserole is a fun dinner idea! With layers of macaroni and cheese, ground beef and vegetables, your kids will love it.
Servings: 6
Equipment
- 1 8x8 pan
- 1 pan
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 c diced tomatoes with juice, or use a can of condensed tomato soup
- 1/2 c frozen vegetables
- 1/2 c beef broth
- 1/2 c cheddar cheese
- 1/3 tsp salt and pepper
- 1/3 tsp coriander
- 1 box macaroni and cheese prepared according to box instructions
Instructions
- If you want to use as directed with a layer of mac and cheese, prepare as directed on the box so it is ready once you are set to layer. You will want about 2 cups prepared.
- Preheat the oven to 360 F. Fry the ground beef in the oil until browned, stirring occasionally. Add the diced tomatoes to the meat and mix, cook for another 5 minutes, covered with a lid.
- Add frozen vegetables and broth to the pan with seasonings, stir, and cook for 5 minutes. Place macaroni and cheese in the bottom layer of your dish.
- Lay meat with vegetables on top and level out so it is even all the way across. Bake for 20 minutes. Then sprinkle with cheese and bake for another 10 minutes.
- Remove, let it sit for 15 minutes to thicken before serving.
Video
Nutrition
Serving: 2oz | Calories: 383kcal | Carbohydrates: 20g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 589mg | Potassium: 397mg | Fiber: 1g | Sugar: 1g | Vitamin A: 912IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 3mg