My Mom's Shipwreck

READY IN: 1hr 20mins
Recipe by L. Davenport

A childhood favourite. Different from the other Zaar postings, as this one does not have rice in it. My Mom always uses a small roast pan for this dish.

Top Review by Charlotte J

This is what we had for lunch today. It went over very well with the kids and had good flavor. The only change I made was to add some shredded cheese the last few minutes of baking. I used red potatoes for this. Make sure you slice them as thin as possible. I had a few about ¼ inch thick and they were a little hard at the end of baking. If you wonder what type of beans I used, it was a can of kidney (drained) and one of pork & beans. I mixed them together before topping the potatoes with them. I also mixed the soup and water together to get it to spread more evenly. One more note, this casserole should be covered as some of the beans got a little dry. I adopted L. Davenport for PAC Fall 2006

Ingredients Nutrition

  • 1 lb ground beef
  • 2 onions, chopped
  • 3 -4 potatoes, sliced
  • 2 (14 ounce) cans brown beans (pork 'n beans)
  • 1 (10 ounce) can condensed tomato soup
  • 0.5 (10 ounce) can water


  1. Brown hamburger with one of the chopped onions.
  2. Place browned hamburger in the bottom of the roast pan.
  3. Alternately layer the sliced potatoes and chopped onion on top of beef.
  4. Spread the two cans of beans on top of the potatoes.
  5. Spread the tomato soup on top of the beans.
  6. Pour the half can of water over all.
  7. Bake,* covered*, in a 350 F oven for about 1 -1 1/2 hours, or until the potatoes are tender.

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