SHIPWRECK DINNER
Choose the one dish you'd want to be stranded with on a desert island. We bet it'll be Shipwreck Dinner made with ground beef and stewed tomatoes. Whip up this Shipwreck Dinner tonight and you'll be in for one lusciously cheesy macaroni meal.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown meat in large nonstick skillet on medium heat; drain. Return to skillet.
- Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil; cover. Simmer on medium-low heat 12 min. or until macaroni is tender, stirring occasionally.
- Top with mozzarella. Remove from heat. Let stand, covered, 5 min. or until mozzarella is melted.
Nutrition Facts : Calories 510, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g
SHIPWRECK DINNER
Make and share this Shipwreck Dinner recipe from Food.com.
Provided by looneytunesfan
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- BROWN meat in large nonstick skillet on medium-high heat. Drain fat, if necessary.
- STIR in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 minute or until macaroni is tender.
- SPRINKLE with cheese. Let stand 5 minute or until cheese is melted.
Nutrition Facts : Calories 466.8, Fat 10.2, SaturatedFat 4.6, Cholesterol 82.4, Sodium 838.6, Carbohydrate 55.1, Fiber 5.9, Sugar 12.6, Protein 38.6
SHIPWRECK STEW
I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, "stick-to-the-ribs" dinner, and is even better the next day! It's also extremely easy to make.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , In a 3-qt. baking dish, combine beef mixture with the remaining ingredients. Cover and bake at 350° for about 1 hour or until rice and potatoes are tender.
Nutrition Facts : Calories 204 calories, Fat 4g fat, Cholesterol 32mg cholesterol, Sodium 390mg sodium, Carbohydrate 28g carbohydrate, Fiber 15g protein. Diabetic Exchanges, Protein 1-1/2 lean meat
SHIPWRECK CASSEROLE
This is probably my number one casserole dish that I always make. It is also a nice easy one-dish meal since you have your protein, veggies, and grains all in one.
Provided by BestTeenChef
Categories One Dish Meal
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice onions in the bottom of a baking dish. Add thinly sliced potatoes.
- Over potatoes spread hamburger. Next add uncooked rice. top with a layer of chopped celery.
- As each layer is added season with salt and pepper to taste.
- Combine soup with an equal amount of water and pour over all.
- Cover and bake for 2 hours at 350°F.
SHIPWRECK
I'm not sure of the origin of this recipe's name. But we ate this inexpensive meal frequently while I was growing up.-Cary Letsche, Brandenton, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a skillet, cook bacon until crisp. Remove to paper towels to drain; crumble and set aside. Drain drippings from skillet. Brown the beef; drain. Add onion and cook until tender, about 5 minutes. Combine ketchup and brown sugar; stir into beef mixture. Stir in pork and beans and all but 2 tablespoons of the bacon. Transfer to an 8-in. square baking dish. Top with the remaining bacon. Bake, uncovered, at 350° for 1 hour.
Nutrition Facts :
SHIPWRECK SKILLET DINNER
This meal will please just about everyone, children love it! All the ingredients blend into a wonderful flavor. I hope you try it,enjoy!( I got this recipe from the Orlando Sentinel a few years ago.)
Provided by Jenylyn
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If the beef is frozen, run hot water over it so that you can remove any packaging. Place the beef on a microwave-safe plate and microwave 3 minutes, uncovered, at high, to begin defrosting.
- Heat the oil over medium heat in an extra-deep 12 inch nonstick skillet that has a lid. Add onion to the skillet.
- Add the beef (fresh or partly defrosted) to the skillet and raise the heat to high.
- Cook, turning and breaking up the meat and stirring from time to time until the meat is crumbled and brown, about 5 minutes.
- While the meat cooks, add the worcestershire sauce, garlic, and seasoning salt. Rinse and seed the bell pepper and cut it into bite size pieces. Set aside.
- Open the beef broth and remove all visible fat. Measure out the rice and set aside. Add the broth to the skillet. Add the rice green pepper and corn. Stir well and cover the skillet. Reduce the heat to medium high.
- Boil, covered, 3 minutes. Uncover and stir well. Cover and continue to boil until the rice is tender and absorbs most of the broth, about 2 more minutes. Season with black pepper to taste. Serve at once or remove from the heat until ready to serve. (don't overcook!).
- Recipe note: Half a cup of frozen green peas can subsitute for the green pepper.
Nutrition Facts : Calories 454.1, Fat 14.4, SaturatedFat 4.9, Cholesterol 74.8, Sodium 976.1, Carbohydrate 50.2, Fiber 2.9, Sugar 3.1, Protein 30.8
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