Shipwreck Casserole
Servings: 6
Ingredients
- 1 pound 90/10 lean ground beef
- 1 1/2 teaspoons sea salt divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 teaspoons Italian seasoning blend divided
- 1/2 cup diced yellow onion
- 1 Yukon Gold Potato thinly sliced
- 1 14.5 ounce can diced tomatoes drained
- 1 medium carrot peeled and sliced into 1/4-inch thick rounds
- 1/2 cup chopped celery
- 1/2 cup peas
- 3/4 cup frozen cauliflower rice
- 1 10.75-ounce can condensed tomato soup
Instructions
- Preheat the oven to 350 degrees. Brown the ground beef in a skillet over medium heat. Break the meat into crumbles and continue cooking until no pink remains. Then, Sprinkle 1 teaspoon of salt, garlic powder, pepper, and 1 teaspoon of Italian seasoning on top of the meat and mix to combine.
- Spray a 9" round baking dish with cooking spray. Place the ground beef onto the bottom of the pan as the first layer.
- Top the ground beef with the sliced potatoes in an even layer, overlapping slightly as needed. Sprinkle a light layer of salt on top of the potatoes.
- Pour the can of diced tomatoes on top of the casserole in an even layer and top with the onions.
- Add the celery and carrots to the dish.
- Add the peas on top of the celery in an even layer. Top the peas with the cauliflower rice and spread the condensed soup on top. Sprikle with the remaining Italian seasoning.
- Place the casserole into the oven and bake for 60-90 minutes until the sides are bubbling and the potatoes are fork-ender. Cover with foil if the casserole begins to brown too much at the edges. Serve warm.
Nutrition
Serving: 272g | Calories: 222kcal | Carbohydrates: 20g | Protein: 18g | Fat: 8.2g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 893mg | Potassium: 861mg | Fiber: 2.3g | Sugar: 6.2g | Calcium: 64mg | Iron: 2.8mg